Indulge in the perfect vegan treat with our Chocolate Peanut Butter Muffins. These delectable delights combine rich chocolate with creamy peanut butter for a mouthwatering and guilt-free experience. Enjoy the irresistible flavors in every bite!
Preparation
15
min
Cooking
15
min
Portion
4
Ingredients
- 375 ml (1 ½ cups) all-purpose flour
- 250 ml (1 cup) psyllium cereal (All Bran Buds type)
- 125 ml (½ cup) brown sugar
- 80 ml (1/3 cup) dried fruit of your choice (apricots, cranberries, dates, figs, mangoes)
- 45 ml (3 tbsp) cocoa
- 45 ml (3 tbsp) ground flaxseed
- 10 ml (2 tsp) baking powder
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) salt
- 375 ml (1 ½ cups) unsweetened vegetable drink
- 80 ml (1/3 cup) vegetable oil
Toppings
- 60 ml (4 tbsp) peanut butter
- Chopped almonds (optional)
- Chia seeds (optional)
Preparation
- Preheat the oven to 180°C (350°F) and grease 12 muffin cups.
- In a large bowl, combine flour, All Bran Buds, brown sugar, dried fruit, cocoa, flax seed, baking powder, cinnamon and salt.
- Stir in vegetable drink and oil. Mix until batter is smooth.
- Divide the mixture among 12 muffin cups, then make a small hole in the center of each muffin with the handle of a small spoon.
- Put about 5 mL (1 tsp.) of peanut butter in the hole, again with the handle of a small spoon.
- Add a few chopped almonds and chia seeds if desired, then bake for 15 minutes.
Notes
Baked muffins can be stored in an airtight container on the counter for up to 3 days or one month in the freezer.
Créatrice culinaire
