Chocolate peanut butter muffins (vegan)

Ingredients

Dry ingredients

• 2 ⅓ cups (290g) all-purpose plain flour, (note 1 for 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

1. 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:

1. 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.
2. 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.
3. Scoop and distribute the muffin batter into your muffin pan.

To decorate and bake the muffins:

1. Dollop 1 teaspoon of the remaining peanut butter on each muffin. Use a knife or skewer to swirl the peanut butter into each muffin.
2. If desired, scatter the majority of the chocolate chips on the muffins.
3. 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
4. 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!
5. 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.