Peanut Butter Breakfast Muffins

Peanut butter breakfast muffins recipe from Skippy

Make your morning a muffin special with these peanut butter breakfast muffins.

Peanut Butter Breakfast Muffins

Peanut Butter Breakfast Muffins

Servings 24
Calories 104 kcal
Author Skippy


  • 200 g gluten-free flour
  • 60 g bran flakes cereal with raisins, broken up
  • 100 g sugar
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 85 g dried cherries or apricots, chopped
  • 300 ml milk
  • 200 g SKIPPY Smooth Peanut Butter
  • 1 large egg
  • 1 tsp vanilla extract


  1. Heat oven to 190°C/Gas Mark 5.

  2. Grease 24 miniature muffin cups.

  3. In a medium bowl, combine flour, cereal, sugar, baking powder, cinnamon and salt; mix well.

  4. Stir in cherries or apricots.

  5. In a large bowl, beat together milk, peanut butter, egg and vanilla with an electric mixer until smooth.

  6. Fold in dry ingredients just until combined.

  7. Spoon batter evenly into the tin.

  8. Bake 15 minutes or until a wooden toothpick inserted in centres of muffins comes out clean.

  9. Cool in the tin for 5 minutes. Turn onto a wire rack.

Nutrition Facts
Peanut Butter Breakfast Muffins
Amount Per Serving
Calories 104
* Percent Daily Values are based on a 2000 calorie diet.

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