I was craving peanut butter...
So chocolate chips seemed like a good idea too...
These Vegan Peanut Butter Chocolate Chip Muffins deliver some cozy, healthy-deliciousness to your day. Perfect for pairing with your favorite morning hot beverage - or as a mid-morning or late-afternoon snack. These agave-sweetened, dark chocolate chip infused muffins are even dessert-approved.
I like how there are slight ripples of peanut butter in each muffin. I even serve them messy-style with another gob of peanut butter..
Peanut butter + chocolate is one of my favorite flavor combos ever. And so yesterday when I was in a muffin-baking mood - I called on those flavors for inspiration. I even slathered some extra peanut butter on my warm muffins to bust my peanut butter craving. It worked!
..more peanut butter please..
Slice in half and stuff with peanut butter..
Warm messy muffins = yummy reward for taking the time to bake..
Peanuts for Protein! Did you know that peanuts are one of the nuts that are highest in protein? That is probably because peanuts are actually not "nuts" but actually "legumes" - same family as beans and lentils.
Peanuts have 6.7 grams of protein per ounce. Almonds have about 6 grams of protein - which is not far behind. Walnuts have about 4 grams of protein. (Of course all "nuts" have their own amazing nutritional qualities, but peanuts are a nice source of vegan protein.)
Sugar. I was out of dry sugar so decided to sweeten these with agave. I liked the result! It gave my muffins a very bright sweet flavor - almost like a granola bar sweetened with agave. And the texture was even kind of dense and chewy (in a good way.) And when I chilled my muffins that texture further firmed up. So these muffins were on the buttery + dense side - kind of like a scone actually.
I think everyone will love these muffins .. I mean who doesn't love peanut butter and chocolate???
ps .. if you need to sub in a different "nut" or "seed" butter, go for it.
Peanut Butter Chocolate Chip Muffins
vegan, makes 12 muffins
dry:
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 tablespoon baking powder
⅓ cup rolled oats
wet:
¼ cup soy milk or water + 1 teaspoon chia seeds
1 large banana, mashed (or sub with ½ cup apple sauce)
¾ cup agave syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
warmed:
2-3 tablespoon virgin coconut oil (or another veggie oil)
4-5 tablespoon peanut butter
fold in: ½ cup dark chocolate chips, vegan
Directions:
1. Preheat oven to 350 degrees.
2. Combine the chia seeds + liquid, allow to sit and soak for a few minutes until seeds plump.
3. Combine dry ingredients in large bowl. Add in the wet ingredients including the chia seed mixture.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point - you don't want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees. Serve warm.
Nutritional Info (per muffin) - estimate caloriecount.com
calories: 211 fat: 7g, carbs: 35g, protein: 4g, fiber: 2.3g, iron: 5%
note: for a slightly less sweet, lower calorie muffin, reduce agave and add an extra splash of non-dairy milk. Reducing the agave to ½ cup will make each muffin around 190 calories.
Taylor says
These are my go to muffins when I want something with PB and chocolate! Have been making them for years. Today I subbed coconut sugar for agave and just added a little more soy milk. So delicious!
Natalie Darmohraj says
Delicious!! Great recipe.
shannonthehero says
I made these today with the applesauce substitution and frozen wild blueberries instead of chocolate chips. I'm in PBJ breakfast cake heaven.
Magdalena says
I made them yesterday and they are soo delicious!
Felicia Pottinger says
What brand of vegan chocolate chips do you use? (I've always simply used Hershey's or store-brand chocolate chips.)
Shannon says
These are so lovely! I am obsessed with PB+chocolate, and to have my favorite combo in a healthy muffin makes my life complete. The 1/2 cup of agave was just perfect. The banana flavor overwhelms the PB for me, so next time I think I'll try applesauce. Thanks, Kathy!!
Run TwoHundredFifty says
I absolutely love this recipe! I have tried to go vegan several times before and never successfully. The recipes you have come up with make it feel like you aren't missing out on anything! I've been using your recipes for a week now and I think that I'll be able to make a successful transition to vegan finally 🙂 Thank you!!
Kali Johnson says
I am putting these on my list of things to bake right now
Taylor says
In the oven! The batter tasted delightful. I used 1/4 cup organic sugar and 1/4 cup maple syrup for the sweetener. I love peanut butter and chocolate!! Edited to add that these are officially the best muffins I've ever had! Thanks Kathy!
Elisbeth Pinto says
They were WONDERFUL, I just made them and turn out to be DELIGHTFUL.
I just substituted the agave with raw brown sugar (about a cup), the apple cider vinegar with white wine vinegar, no chia seeds (because I ran out of them) and at the end they turn out to be a little softer than they should be but still amazing!
Thanks for the recipe 😀
Kathy Patalsky says
You can always use applesauce or a mashed banana to sub oil
Jeanne says
Looks wonderful. Is there anything to substitute for the oil to lower the fat content.
Melissa Lopez-Jackson says
These where absolutely delicious and my kids devoured them in no time. Thanks for a wonderful recipe!
allison1338 says
these turned out great! i subbed almond butter because i didn't have any peanut butter. not too rich. thanks!
Kathy Patalsky says
Thanks Dana 🙂
Dana Shultz says
Well these look just about amazing - must try them out soon!
keegan says
These are amazing! Thank you for sharing, I love your recipes and I choose a recipe of yours to make every other day. So far everything has been very enjoyable. I can't wait to make these muffins again later this week, for my daughter's kindergarten class!
Kathy Patalsky says
Lemon juice
saraf says
Is there anything I can use to sub out the apple cidar vinegar that is more common? This is currently the only recipe I have that calls for it and I'd rather not add another thing to my always long shopping list of regulars.
Kathy Patalsky says
Just sub 1 tsp chia with 1 tsp flax.
I haven't tested, but that sub should work fine.
Brittany says
thank you so much!
Brittany says
also, if that will work, how much flax seed meal and water? if you dont mind me asking 🙂
Brittany says
hey there! will water and flax seed meal do the same as chia seeds? i cannot find them in this little rinky dink town!
Kathy Patalsky says
Adding now!
Debbie says
Do you have protein, fat and carb counts for these?
Kathy Patalsky says
you are welcome!!
Kathy Patalsky says
yay! so glad!!
Kathy Patalsky says
woo hoo! hope u enjoy them Gena!
Kathy Patalsky says
Yes I think those will work. Almond flour sounds like an interesting ingredient. Will need to find. Do you mean almond "meal" .. if so that is on the dry side - so you might want to add in a splash more liquid to even out moisture.
Kathy Patalsky says
yes, but you will want to add in a splash more soy milk since the agave ads some moisture to the batter. Let me know how it goes!
Laura says
how much sugar?
Rachel Shefaram says
Took me a while, but I finally gotten around to make these today. I put in 3/4 cup of sugar instead of the agave, and added about 1 1/4 cup liquid (water, forgot to buy non-dairy milk ~sigh~). It turned out absolutely brilliant! And the batter yielded so many muffins, I won't have to worry about breakfast for a week.
Kathy Patalsky says
They help bind a bit - like an egg replacer. Flax seeds could sub - or even some chopped nuts. The muffins will still work without them, the texture will just be slightly different.
nükhet kuzuoğlu says
i cant find chia seeds here. what to do?
Cynthia says
Yumm! Comfort food at its finest!
Racheli says
Oh my gosh, these look so delicious! Do you think I could substitute sugar for the agave?
Daniella says
can i substitute almond flour for the whole wheat pastry flour and honey for the argave?
Gena Hamshaw says
Mind reader! I was just pondering a PB themed treat to make for a friend here in DC, and I see this post. It's fate! 🙂
Kathy Patalsky says
Yes you can
Daniella says
can i substitute the soy milk with coconut/almond milk?
Katie says
yum! i love that you split these in half to add the peanut butter.. that really is the best way to do it!
Debbie says
These look yummy! Any idea of protein, fat or carb counts for each muffin? Thanks.
Jen says
I made these this morning...and they are amazing!!! My kids (3 and 6) LOVE them. I'll have to double the recipe next time! Thanks for this!!
Natalie says
Mmmm just made these! They are so yummy! Thanks for the awesome recipe!
Kathy Patalsky says
It basically means a finer variety of whole wheat flour. White or wheat flours - or gluten free blends can substitute.
Hope that helps!
Steph says
Hi there,
I live in New Zealand and I can't find whole wheat pastry flour anywhere !! Do you what I could use as a substitute? NEED to make these ASAP 🙂
Jamie says
Looks like a great after school snack!
Meagan says
Any chance to eat peanut butter and chocolate together!!!
slywlf says
Oh My - I will definitely be making these. Soon. Chocolate plus peanut butter plus healthy = how can you go wrong? 😉
Marla Meridith says
LOVE the look of these muffins. Chocolate + PB are always my favorite!
Julia says
These look gorgeous! I just bought a bag of chocolate chips.
Lesley says
Definitely making these!!!
Fallgirl says
I think I need to make these right now!
Warm Vanilla Sugar says
This looks sooo delicious!