Vegan Chocolate Chip Peanut Butter Muffins: The Perfect Sweet Treat
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Craving something sweet, fluffy, and filled with chocolate chips? Look no further! This Vegan Chocolate Chip Peanut Butter Muffins recipe is so soft, moist, and bursting with rich peanut butter flavor, plus melty chocolate chips in every bite. Best of all, they’re easy to make and perfect for a quick breakfast, an afternoon snack, or a dessert that feels indulgent without any animal products.
These muffins are a fantastic option for anyone looking for a delicious vegan treat. With simple, plant-based ingredients like flax eggs and non-dairy milk, you can enjoy a classic comfort food that’s entirely cruelty-free. You may enjoy these 20 Amazing Vegan Muffin Recipes and these Easy Vegan Banana Chocolate Chip Muffins! Let’s get started!
Why You’ll Love This Fluffy Peanut Butter Chocolate Chip Muffins Recipe
- Perfectly Sweet: Just the right amount of natural sweetness to satisfy your cravings without being overpowering.
- Easy to Make: The recipe comes together quickly with simple, wholesome ingredients.
- 100% Vegan: No animal products here! Just delicious, plant-based goodness.
- Versatile and Customizable: You can switch out the chocolate chips for peanut butter chips, add nuts, or even toss in some dried fruit for a unique twist.
Ingredients You’ll Need
vegan chocolate chip peanut butter muffins recipe
- Canola, vegetable, or avocado oil: 1/2 cup
- Creamy peanut butter: 2/3 cup
- Brown sugar, packed: 3/4 cup (use 1 cup for a sweeter muffin)
- Flax eggs: 2 (see instructions below on how to make flax eggs)
- Non-dairy milk (such as almond, soy, or oat milk): 1 1/4 cups
- Vanilla extract: 1 teaspoon
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- All-purpose flour: 2 cups
- Mini chocolate chips: 1 1/3 cups (use vegan chocolate chips or peanut butter chips if preferred)
Step-by-Step Instructions How to Make Vegan Peanut Butter Chocolate Chip Muffins Recipe
1. Preheat Your Oven
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners. Make sure to spray the inside of your muffin liners with non-stick cooking spray to prevent the muffins from sticking. You can also use a silicone or regular muffin tin pan with non-stick cooking spray.
2. Prepare the Flax Eggs
To make flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and let it sit for about 5 minutes until it becomes gel-like. This mixture will act as a binding agent, similar to eggs, but is completely vegan.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the oil, peanut butter, brown sugar, and flax eggs until well combined and smooth. This creates a creamy, rich base for your muffins.
4. Add the Milk and Vanilla
Pour in the non-dairy milk and vanilla extract, then whisk everything together until smooth. This step ensures all the wet ingredients are well incorporated and evenly distributed.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gradually add this dry mixture to the wet ingredients, folding it in gently. Be careful not to overmix the batter, as this can make the muffins dense instead of light and fluffy.
6. Fold in the Chocolate Chips
Gently fold in the mini chocolate chips (or your preferred vegan chips) until they are evenly distributed throughout the batter. This ensures that every bite is filled with delicious, melty chocolate goodness.
7. Fill the Muffin Tins
Divide the batter evenly between the 12 muffin cups. Use a large ice cream scoop or spoon to fill each cup to the top. This helps create those beautiful, bakery-style muffin tops we all love.
8. Bake to Perfection
Bake the muffins in your preheated oven for about 25 minutes, or until they are puffed up and starting to turn golden brown on top. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.
9. Cool and Enjoy
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for up to a week.
Tips for Making Perfect Vegan Chocolate Chip Peanut Butter Muffins
- Do Not Overmix: Over mixing the batter can lead to dense muffins. Fold the dry ingredients gently until just combined.
- Storage: These muffins can be stored at room temperature in an airtight container for up to a week. You can also freeze them for up to three months; just thaw them at room temperature or warm them in the microwave before eating.
- Customization: Feel free to customize these muffins with add-ins like chopped nuts, dried fruit, or even a sprinkle of cinnamon for extra flavor.
FAQ’s: Vegan Chocolate Chip Peanut Butter Muffins Recipe
Can I use a different nut butter instead of peanut butter?
- Absolutely! Feel free to swap peanut butter with almond butter, cashew butter, or sunflower seed butter for a nut-free option. Just make sure to use a creamy variety for the best texture.
How do I make these muffins gluten-free?
- To make these muffins gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binding agent to help with the texture.
What is the best non-dairy milk to use?
- Any non-dairy milk will work in this recipe, such as almond, soy, oat, or coconut milk. Choose your favorite or what you have on hand. If you want a slightly richer flavor, oat or coconut milk can add a creamy texture.
Can I add other mix-ins to the muffins?
- Definitely! You can add chopped nuts, dried fruits, shredded coconut, or even a pinch of cinnamon or nutmeg for extra flavor. Just keep in mind that adding too many mix-ins might affect the texture and baking time.
How do I store these muffins?
- Store your muffins in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To enjoy, thaw at room temperature or warm them in the microwave for a few seconds.
What can I use instead of flax eggs?
- If you don’t have flaxseed, you can use chia seeds to make chia eggs. Mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency. This will work similarly to flax eggs as a vegan binding agent.
Can I make mini muffins with this vegan chocolate chip peanut butter muffins recipe?
- Yes, you can make mini muffins by using a mini muffin tin. Simply reduce the baking time to 12-15 minutes and check for doneness with a toothpick. Mini muffins are great for snacks or parties!
Why did my muffins turn out dense?
- Dense muffins can result from over mixing the batter. Make sure to gently fold the dry ingredients into the wet ingredients until just combined. Also, ensure your baking powder and baking soda are fresh and not expired for the best rise.
These Vegan Chocolate Chip Peanut Butter Muffins are a delightful, easy-to-make treat that will satisfy any sweet tooth. With their soft, fluffy texture and rich, peanut buttery flavor, they are perfect for any occasion. So, grab your ingredients and start baking. Your kitchen is about to smell amazing!
This vegan peanut butter muffin recipe is a vegan adaptation of the delicious Peanut Butter Chocolate Chip Muffins from The Baking ChocolaTess. Many of her recipes can easily be made vegan, and she also offers some fantastic completely vegan recipes on her site. Check out her blog for more inspiration! Happy baking!
More Delicious Muffins
- Easy Vegan Fluffy Blueberry Muffins
- Perfect Vegan Pumpkin Chocolate Chip Muffins
- Vegan Orange Banana Muffins with Orange Cream Cheese Frosting!
- Healthy Vegan Blueberry Tahini Oat Muffins
- Vegan Apple Fritter Muffins
- Easy Vegan Pineapple Muffins
- Vegan Peanut Butter Swirled Chocolate Banana Muffins
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Vegan Chocolate Chip Peanut Butter Muffins
Ingredients
- 1/2 cup canola vegetable, or avocado oil
- 2/3 cup creamy peanut butter
- 3/4 cup brown sugar packed (use 1 cup for a sweeter muffin)
- 2 tbsp ground flaxseed to make 2 flax eggs
- 1 1/4 cups non-dairy milk such as almond, soy, or oat milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 1/3 cups vegan chocolate chips
Instructions
- Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners and spray the inside of your muffin liners with non-stick cooking spray to prevent the muffins from sticking. You can also use a silicone or regular muffin tin with non-stick cooking spray.
- Next, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and let the mixture sit for about 5 minutes until it becomes gel-like. This mixture will act as a vegan binding agent, similar to eggs.
- In a large mixing bowl, whisk together 1/2 cup of canola, vegetable, or avocado oil, 2/3 cup of creamy peanut butter, 3/4 cup of packed brown sugar (or 1 cup for a sweeter muffin), and the prepared flax eggs until the mixture is well combined and smooth, creating a creamy, rich base for your muffins. Pour in 1 1/4 cups of non-dairy milk (such as almond, soy, or oat milk) and 1 teaspoon of vanilla extract, then whisk everything together until smooth to ensure all the wet ingredients are well incorporated.
- In a separate bowl, whisk together 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 cups of all-purpose flour. Gradually add this dry mixture to the wet ingredients, folding it in gently. Be careful not to overmix the batter, as this can make the muffins dense instead of light and fluffy.
- Gently fold in 1 1/3 cups of mini chocolate chips (or your preferred vegan chips) until they are evenly distributed throughout the batter. This ensures that every bite is filled with delicious, melty chocolate goodness.
- Divide the batter evenly between the 12 muffin cups, using a large ice cream scoop or spoon to fill each cup to the top. This helps create those beautiful, bakery-style muffin tops we all love.
- Bake the muffins in your preheated oven for about 25 minutes, or until they are puffed up and starting to turn golden brown on top. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy the muffins warm, or store them in an airtight container for up to a week.
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Notes
Summary of Macros Per Muffin:
Each muffin has approximately:- 41g of carbohydrates
- 5g of protein
- 22g of fat