Vegan Peanut Butter Chocolate Chip Muffins

Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

I was never going to make these muffins but my daughter was so into these Skinny Vegan Chocolate Chip Muffins that I posted a couple weeks ago that I just had to.

‘So into them’ translates as she ate the batch in 24 hours. With such a hit on my hands, I wanted to repeat them but with a peanut butter twist. I can never just re-make the same thing twice. Food blogger life.

Peanut butter and chocolate is one of those epic combinations and you won’t be able to resist warm, soft, fluffy muffins with rich peanut butter flavor and loaded with chocolate chips in every bite.

Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

MY OTHER RECIPES

They’re fast, easy, made in one bowl without a mixer, and they were gone in 24 hours, too. Irresistible and you’d never guess they were made without eggs or butter because they’re so tender and moist.

I used mini chocolate chips because they distribute better without sinking compared to regular chocolate chips.

If you’re not vegan, use an egg for quickness and ease since you probably don’t keep egg replacer around. If you are vegan, use your favorite egg replacer. I used unsweetened almond milk but you can use your favorite milk.

Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

I baked them in this muffin pan which is new for me and I really like it. Even though it’s a ‘regular 12-cup’ muffin pan, the cavities are more generous than my other muffin pan which is also a ‘regular 12-cup’ size. The same amount of batter yields either 12 or 10 muffins, respectively, based on which pan I use.

Just goes to show you with baking, there is so much variance which is why something as ‘simple’ as baking times are always just estimates and not written in stone.

Vegan Peanut Butter Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins!! You'd never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Vegan Peanut Butter Chocolate Chip Muffins

Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Did you make this recipe?

Ingredients:

  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened almond or cashew milk (or your favorite milk)
  • heaping 1/4 cup peanut butter (See Notes and Tips below)
  • 1/4 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup mini chocolate chips, plus more for sprinkling on top if desired

Directions:

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. To a large bowl, add the egg, sugar, milk, peanut butter, oil, vanilla, and whisk until combined.
  3. Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
  4. Add the chocolate chips and stir to combine.
  5. Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full; don’t fill past 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
  6. If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
  7. Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Adapted from Skinny Vegan Chocolate Chip Muffins

Recipe Notes and Tips:

  1. I have only made the muffins using peanut butter like Jif or Skippy that doesn’t separate and doesn’t require stirring. I am not sure of the results if you use a natural peanut butter that’s thin, oily, or separates; I personally wouldn’t take the chance.
Only Eats

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24 comments on “Vegan Peanut Butter Chocolate Chip Muffins”

  1. Peanut butter is the perfect addition to a chocolate chip muffin! You do a fantastic job of creating recipes that can be similar but with a twist of some kind–so there is something for everyone’s taste. It keeps things interesting for the cook or baker too!

    • After 9 years blogging, I feel like I have the art of recreating something older but with a new twist down pat. It’s a job survival skill! While I could make completely off the wall recipes that are completely new, no one wants things that are THAT out there :) Have a wonderful weekend!

  2. I’m not sure I believe you when you said you were never going to make these muffins–after all, they contain peanut butter and chocolate–how could you NOT make them? ;) These sound perfect. I haven’t made muffins in ages–time to rectify that mistake!

    • It’s one of those things that as a blogger, I am always trying to make NEW things and don’t repeat the oldies and the goodies too often but in this case, it worked out well because as you said…PB + chocolate!

  3. I don’t think I’ve ever commented on a food blog, but these were just too good!!! I made them with natural peanut butter that I already stirred, and they came out wonderfully. Thank you :)

  4. hey girl- these look so yummy!

  5. Whipped these up this morning. They made the whole smell wonderful! Great recipe, easy and delicious!

  6. I made these muffins this morning and they were great! My boyfriend and I are huge PB + chocolate fans so when I saw these I knew I had to try them out! They were SO easy and honestly took less than 20 minutes from start to finish. Thanks for sharing!

  7. I have made several of your muffin recipes which include peanut butter with the natural, stirring-required peanut butter without any difficulties. This one will be next! (Only I’ll make them as minis as I always do!)

  8. Can these be made with whole wheat flour or oat flour?

    • I have only made them as written so can’t say for sure but my guess is you will need to do some experimenting as oat flour has no/little gluten and ww flour sucks up moisture like a sponge…so you will need to experiment with those. Or make as written; they’re perfect as is.

  9. These look amazing! What egg replacer brand do you use för baking? I’ve never seen any at my local grocery store, thought I’d try and order online but I’m not sure what brand to get! Any tips and suggestions appreciated! Thanks!

  10. Thanks for the recipe! Made the vegan version of these for my Sunday school class. My teacher is *super* picky and was skeptical because they were vegan, but he really liked them and so did everyone else! They even got an endorsement during the church service.

  11. Wow theses muffins are awesome – my husband and son gobbled them up very quickly! I did use spelt flour to make them a bit healthier. I also had to bake for 16 minutes as they were still raw in the center after baking for 12 minutes. Thank you for sharing this yummy recipe :-)

  12. Hi can you explain how to convert ingredients in to either ounces or grams and also what is all purpose flour I live in the u.k so would this be equivalent to plain flour.
    Thanks
    Dee

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