These are so heavily modified from the version originally found on the internet that the only real similarity is the name… They are low sugar, but are surprisingly like brownies, and they’re very nice with a cup of tea or coffee.
They are vegan and therefore also vegetarian, but not gluten free.
Vegan Chocolate Peanut Butter Muffins
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
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Preheat the oven to 200°C, and lightly grease a 12-hole muffin tin.
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In a large bowl combine the flour, rolled oats, baking powder, cocoa and sugar.
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In a saucepan, melt the peanut butter in the 1 ½ cups water and allow to cool slightly.
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To the cooled peanut butter mix, add the flax seed mixture, vanilla and oil and whisk well.
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Add the liquid mix to the dry ingredients and mix well.
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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.
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Sprinkle the tops of the muffins with cinnamon sugar mix.
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Bake for about 15 to 20 minutes until a skewer inserted into a muffin comes out clean.
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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.
