Vegan Peanut Butter Chocolate Chip Muffins

Name: Vegan Peanut Butter Chocolate Chip Muffins
Prep time: 5 min
Cook time: 12 min
Total time: 25 min
Yield: 10 medium/large muffins
Ingredients: 1 large egg OR equivalent amount of egg replacer product to keep vegan; ¾ cup granulated sugar; ½ cup unsweetened almond or cashew milk; heaping 1/4 cup peanut butter; ¼ cup vegetable or canola oil; 2 teaspoons vanilla extract; 1 cup + 2 tablespoons all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup mini chocolate chips

User Reviews

4.9

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
8 mins
Total Time
25 mins
Servings
10 medium/large muffins
Calories
242 kcal
Course
Baked Goods

Vegan Peanut Butter Chocolate Chip Muffins

Jade Rice

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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!!

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Ingredients

Servings

1 large egg OR equivalent amount of egg replacer product to keep vegan use your favorite brand
¾ cup granulated sugar
½ cup unsweetened almond or cashew milk or your favorite milk
heaping 1/4 cup peanut butter See Notes and Tips below
¼ cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup + 2 tablespoons all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt or to taste
¾ cup mini chocolate chips plus more for sprinkling on top if desired

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Instructions

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.
Adapted from Skinny Vegan Chocolate Chip Muffins

Notes

I have only made the muffins using peanut butter like Jif or Skippy that doesn't separate and doesn't require stirring. I am not sure of the results if you use a natural peanut butter that's thin, oily, or separates; I personally wouldn't take the chance.

Nutrition Information

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Serving 1 Calories 242kcal (12%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 37mg (12%) Sodium 233mg (10%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 10medium/large muffins

Amount Per Serving

Calories 242 kcal

% Daily Value*

Serving	1
Calories	242kcal	12%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	9g	53%
Cholesterol	37mg	12%
Sodium	233mg	10%
Fiber	2g	8%
Sugar	24g	48%