Indulge your sweet tooth without the guilt with these irresistibly delicious Vegan Peanut Butter Chocolate Chip Muffins! Perfectly moist and bursting with rich flavors, these muffins are not only a treat for your taste buds but also a wholesome option for breakfast or a snack. With just 30 minutes from prep to plate, you'll be amazed at how easy it is to whip up a batch of these delightful goodies. Whether you're a seasoned vegan or simply looking to try something new, these muffins are sure to become a favorite in your kitchen. Ready to dive into the recipe? Let’s get baking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1 cup flour
- 1 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise properly.
- Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of peanut butter and 1/2 cup of maple syrup. Use a whisk or spatula to mix them together until smooth and well combined.
- Add 1/2 cup of almond milk to the peanut butter and maple syrup mixture. Stir until the mixture is creamy and homogenous.
- In a separate bowl, whisk together 1 cup of flour and 1 teaspoon of baking soda. This helps to evenly distribute the baking soda throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in 1/2 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Enjoy your delicious Vegan Peanut Butter Chocolate Chip Muffins!
Tips
- Measure Ingredients Accurately: For the best results, make sure to measure your peanut butter and flour correctly. Using a kitchen scale can help ensure precision.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a gentle fold is key.
- Customize Your Muffins: Feel free to add in your favorite mix-ins, such as chopped nuts or dried fruits, for an extra twist on this classic recipe.
- Check for Doneness: Ovens can vary, so start checking your muffins a few minutes before the 20-minute mark. A toothpick should come out clean when they are done.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container at room temperature for up to three days, or freeze them for longer storage.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 10g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 0mg
