Vegan Chocolate Muffins with Peanut Butter
Looking for a better-for-you tasty chocolate treat? These vegan and gluten free (optional) chocolate muffins are delicious and so simple! For a healthier alternative, you may use oat flour which is a nutritious gluten-free flour. To sweeten them, I've used purecane 1:1 sugar substitute that tastes just as sweet as sugar with zero calories! You may also use regular cane sugar or coconut sugar. This is a versatile and wholesome vegan chocolate muffin recipe that everyone will love.
Ingredients
Vegan Chocolate Muffins with Peanut Butter
- 1 ½ cup unsweetened almond or oat milk
- ¾ cup sugar or ⅓ cup purecane sugar-free substitute
- ½ cup melted vegan butter or coconut oil
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ⅓ cup vegan chocolate chips
- 2 tablespoon creamy peanut butter
Instructions
Vegan Chocolate Muffins with Peanut Butter
- Preheat the oven to 350. Line 14-16 muffin wells with paper liners.
- In a medium sized mixing bowl, hand mix the almond milk, sugar or purecane 1:1 sugar substitute, melted vegan butter or coconut oil, baking powder, baking soda, vanilla, and cocoa together until smooth. Add the all purpose flour or oat flour and mix until a thick batter forms. Option to fold in vegan chocolate chips.
- Spoon the batter into 14-16 lined muffin wells and bake for about 25 minutes or until the muffins have completely risen. Just before the muffins are done baking, microwave the peanut butter for about 30 seconds.
- Allow the muffins to cool and drizzle the melted peanut butter on top.
Nutrition
Serving: 1gCalories: 125kcalCarbohydrates: 12gProtein: 3gFat: 8g
Tried this recipe?Let us know how it was!
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