Vegan Peanut Butter Chocolate Muffins
Hello & Happy Saturday!!
If you’ve been following along I’ve been deep in a muffin obsession for weekend concepts. While many opt for pancakes, because well, who doesn’t love pancakes, I love a good muffin! I can control the sugar content better versus pancakes with syrup. I can also eat half of one and get my fill on something sweet versus pancakes where you feel like you just have to finish them lol.
Needless to say, after I found the perf muffin batter and have been on the hunt to create the best combos and these Peanut Butter Chocolate Muffins seemed fitting!
Believe tor not, I don’t do a ton of peanut butter concepts and I’m not sure why lol. For whatever reason the flavor just always escapes me when I’m doing recipe development so I’m trying to keep it in the forefront of my mind and am even rolling out a peanut butter category on EDS! lol (more recipes to come!)
In my early days of vegan baking, I found so many muffin fails. the batter was either too dense or to wet, or C all of the above. As a result I skipped over the muffin concepts for the longest time. Once I found the perf muffin recipe tho, my affinity for all things muffins came creeping back lol. To date I’ve done a Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine and a Dark Chocolate & Raspberry muffins!
What’s fab about this recipe, is everything! It’s my staple muffin recipe, features minimal ingredients, is affordable quick, easy, packs rich peanut butter, chunks of chocolate, buttery soft, cooks all the way thru, perf for any season, and a peanut butter lovers dream!
If you love a good muffin or all things peanut butter you’re going to love these vegan Peanut Butter & Chocolate Muffins
Why this recipe rocks:
Perf for any season
Buttery soft texture
Features bananas instead of eggs
Yields 6-10 depending on size
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 1/2 cups flour
- 1/2 cup cane sugar (additional for topping, optional)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1 large banana, mashed
- 1/2 cup almond milk (room temp)
- 1/2 cup peanut butter plus 1 tbs
- 1 teaspoon vanilla extract
- 1/2 tsp cinnamon
- 3/4 cup chocolate pieces
- 1/2 cup chopped peanuts
- Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Add melted coconut oil, mashed banana, peanut butter, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the chocolate chips saving a few to throw on top, and fill into the muffin cups. Garnish the tops with peanuts.
- Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake.