Vegan Double Chocolate and Peanut Butter Muffins

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.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Vegan Double Chocolate and Peanut Butter Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 18

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.
Keyword chocolate, muffins, vegan
Tried this recipe?Let us know how it was!

_MG_7878

ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Rhubarb and Blueberry Jam

This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…

Caramelised Red Onion Dip

This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…

Asparagus, Mushroom and Leek Pastries

April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

Vegan Meatballs in Tomato Sauce

What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply

Wordpress Social Share Plugin powered by Ultimatelysocial
Scroll to Top
%d bloggers like this: