Chocolate peanut butter muffins (vegan)
Vegan chocolate peanut butter muffins that are soft, fluffy and taste like they're from a cafe. These muffins come together in just 1 bowl, are refined sugar-free and can be made gluten-free.
Servings: 12 muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, spooned and leveled (note 1 for tips and gluten-free option)
- 1 ¼ cups (240g) brown sugar, granulated sugar or coconut sugar
- ½ cup (50g) cocoa powder
- 3 teaspoons baking powder
Wet ingredients
- 1 ¼ cups (315g) dairy-free milk
- ¼ cup (65g) neutral flavored oil
- ¼ cup (65g) smooth peanut butter
To decorate
- ⅓ cup (85g) smooth peanut butter, (note 2)
- ¼ cup (45g) roughly chopped vegan chocolate or chocolate chips, optional
Instructions
- Preheat your oven to 180°C (350°F). Line a standard muffin pan with 12 liners (note 4).
To make the vegan peanut butter muffins:
- Add all the dry ingredients to a large mixing bowl. If your ingredients have any lumps, make sure you sift them first! Mix the dry ingredients until combined. Make a well in the middle of the dry mixture.
- Add the wet ingredients to the middle of the bowl. Use a spatula or whisk to roughly mix the wet ingredients. Then mix all the ingredients together.
- Scoop and distribute the muffin batter into your muffin pan.
To decorate and bake the muffins:
- Dollop 1 teaspoon of the remaining peanut butter on each muffin. Use a knife or skewer to swirl the peanut butter into each muffin.
- If desired, scatter the majority of the chocolate chips on the muffins.
- Bake muffins in the oven for 25-28 minutes or until you can insert a toothpick in one muffin and it comes out mostly clean (a few crumbs are fine, just make sure there's no wet batter on the toothpick). If desired, while the muffins are still hot, scatter the remaining chocolate chips on top
- Allow the muffins to rest in the muffin pan for 10 minutes then place them on a wire rack. Enjoy the muffins warm or at room temperature!
- The muffins can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Alternatively, they can be frozen for up to 1 month.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements. For gluten-free peanut butter muffins, substitute the all-purpose flour with 1 ⅓ cups (135g) almond flour and 1 cup (160g) gluten-free all-purpose flour.
- I used natural peanut butter for this recipe. I haven't tested them with peanut butter with added oils, but I imagine it would work!
- Tip: For higher-top muffins, I'd recommend preheating your oven to 220°C (390°F), baking the muffins at that temperature for 5 minutes then reducing the heat to 180°C (350°F). A higher temperature encourages the muffins to bake quicker therefore making them a little taller. Overall, your muffins will need a few less minutes in the oven.
Nutrition
Serving: 1 muffin | Calories: 309kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Sodium: 183mg | Potassium: 159mg | Fiber: 3g | Sugar: 16g | Calcium: 105mg | Iron: 2mg
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