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Vegan Chocolate Peanut Butter Muffins recipe

Vegan Chocolate Peanut Butter Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 cup flour
  • 2/3 cup quick cooking rolled oats (Pam’s creamy oats are good)
  • 1/3 cup cocoa powder
  • 1/3 cup brown sugar
  • 3 tsp baking powder
  • ½ cup crunchy peanut butter
  • 1 ½ cups water
  • 4 Tbsp lite olive oil or other mild cooking oil
  • 2 Tbsp ground flax seeds mixed with 6 Tbsp water – this makes two “flax eggs”. Grind the flax seeds in a coffee grinder and keep any leftovers in a closed container in the freezer
  • 1 tsp vanilla extract
  • Cinnamon sugar mix to sprinkle on top of the muffins before cooking.

Instructions

  1. Preheat the oven to 200°C, and lightly grease a 12-hole muffin tin.
  2. In a large bowl combine the flour, rolled oats, baking powder, cocoa and sugar.
  3. In a saucepan, melt the peanut butter in the 1 ½ cups water and allow to cool slightly.
  4. To the cooled peanut butter mix, add the flax seed mixture, vanilla and oil and whisk well.
  5. Add the liquid mix to the dry ingredients and mix well.
  6. Allow the mix to stand for 5 to 10 minutes before spooning into the muffin tins – this allows the oats to soak up some moisture prior to cooking.
  7. Sprinkle the tops of the muffins with cinnamon sugar mix.
  8. Bake for about 15 to 20 minutes until a skewer inserted into a muffin comes out clean.
  9. Cool in the tins for 5 minutes then remove to a wire rack to cool completely.

Recipe Notes

Eat immediately or freeze and microwave when required.