Muffins are great for when you want a reasonably easy dessert (or breakfast), as it’s just a case of whipping up the batter and putting them in the oven. Having a good, non-stick muffin tin is a must in my opinion. That way you can choose whether or not you want to use paper muffin cases (I chose not to with these). If you like big muffins, then I’d recommend filling the holes in your tin almost to the top with the batter, which will give them a nice mound after cooking. If you’re not a fan of peanut butter, then you can leave it out of these without really affecting the recipe.
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Vegan Double Chocolate and Peanut Butter Muffins
Ingredients
Dry:
- 425 g self-raising flour
- 50 g chickpea flour
- 2 heaped tsp baking powder
- 1 tsp bicarb of soda
- 50 g cocoa powder
- 1/2 tsp salt
- 250 g sugar
- ½ tsp ground ginger
- ¼ tsp mild chilli powder
Wet:
- 1 tsp vanilla extract
- 400 ml plant milk
- 125 ml vegetable oil
- 2 heaped tbsp peanut butter
- 150 g dark chocolate chopped
- Vegan butter for greasing
To top:
- 100 g dark chocolate melted
- A dusting of icing sugar
Instructions
- Preheat the oven to gas 5/190C/375F.
- Put all of the dry ingredients into a large mixing bowl and stir to combine. Now mix all of the wet ingredients together, including the chopped chocolate, and add to the dry. Stir fully with a fork until you have a smooth batter. Try not to over mix it.
- Grease your muffin tin with the vegan butter, then use 2 spoons, or an ice cream scoop, to fill the holes in your muffin tin with the batter, almost to the top. Place the tin in the middle of the oven and bake for 25-30 minutes, until risen and cooked through (you can check this by putting in a cocktail stick. It will come out clean when done).
- Allow to completely cool, then drizzle the melted chocolate over the top and dust with the icing sugar.
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