Beth Warren Nutrition Blog

Peanut Buttercupcakes

by Beth Warren September 27, 2020

We had alot of fun making these cupcakes on a busy Friday, that we captured them on this Instagram REEL.


Seriously though, they're a great option to treat yourself with more wholesome ingredients. Trust me, one of these guys right out of the oven is enough to hold you over for a while!


We'll be having these post-Yom Kippur fast and I'll be drooling in antipation in the meantime!

Peanut Butter Cupcakes

A delicious muffin to treat yourself with made with more wholesome ingredients.


  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup peanut butter, natural, no added sugar (or sunflower butter, if allergic)
  • 2 tbsp coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 cup oat milk (or any milk)
  • 6 dark chocolate peanut butter cups or sunflower butter cups, if allergic (eg. Trader Joes Brand), crushed (Optional: crush about an additional 3 for extra toppings)


Spray a 12-cup muffin tin with non-stick cooking spray or liners.

Preheat the oven to 425F.

In a large mixing bowl, whisk together the peanut butter and coconut oil. Add in the brown sugar, milk and eggs and whisk until combined. 

In a separate bowl, combine the flour, baking powder and salt. Slowly add to the mixing bowl with liquids. Fold in the PB cups.

Place the batter in each muffin cup until about 2/3 full. Sprinkle additional PB cup "crumbs".

Bake at 375 for about 12-15 minutes. Cool on wire rack.

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