Vegan Peanut Butter Chocolate Muffin Recipes
VEGAN PEANUT BUTTER CHOCOLATE CHIP MUFFINS
Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!
Provided by Averie Sunshine
Categories Muffins
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners).
- To a large bowl, add the egg, sugar, milk, peanut butter, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, salt, and stir until just combined; don't overmix.
- Add the chocolate chips and stir to combine.
- Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full; don't fill past 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
- Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Nutrition Facts : Calories 242 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 233 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
Provided by Jillian
Time 30m
Number Of Ingredients 10
Steps:
- 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 Facts : ServingSize 1 g, Calories 125 kcal, Carbohydrate 12 g, Protein 3 g, Fat 8 g
VEGAN PEANUT BUTTER CHOCOLATE MUFFIN
Make and share this Vegan Peanut Butter Chocolate Muffin recipe from Food.com.
Provided by Ex-Pat Mama
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F, 200°C Spray or line 10 muffin cups.
- Combine all dry ingredients in a large bowl.
- Heat the soy milk and peanut butter in a sauce pan until the peanut butter is completely melted - stirring constantly to prevent burning.
- Pour the liquid ingredients into the dry ingredients and stir until just combined.
- Spoon into prepared muffin cups. These won't rise like regular muffins because of the lack of egg. So make the muffins as nice and rounded as you can when filling the cups.
- Bake 15 minutes.
Nutrition Facts : Calories 216.9, Fat 7.7, SaturatedFat 1.7, Sodium 411.5, Carbohydrate 33.9, Fiber 2.7, Sugar 17, Protein 6.4
VEGAN CHOCOLATE NUT-BUTTER MUFFINS
Chocolate nut-butter muffins, a perfect way to start morning for the people having sweet tooth. These muffins are moist, chocolatey, nut buttery and most importantly healthy. Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. These also do well made with a gluten-free flour blend. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter and also add chocolate chunks, so the muffins will have swirls of nut butter within.
Provided by Megha S.
Categories Breakfast
Time 28m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F or 180°C.
- In a bowl add oil, sweetener, milk, nut-butter and combine well.
- Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
- Add dry ingredients to well and mix well.
- Grease your muffin tin with oil and add muffin batter.
- Bake for 15-18 minutes.
Nutrition Facts : Calories 93.6, Fat 2.7, SaturatedFat 0.5, Sodium 68.3, Carbohydrate 16.1, Fiber 1, Sugar 2.8, Protein 2
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