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Chocolate Peanut Butter and Jelly Muffins
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Chocolate Peanut Butter & Jelly Muffins

Dairy Free

Vegan

These vegan muffins are oil-free with peanut butter and double chocolate chips. Fresh, sweet raspberries stand in for the jelly and adds a nice surprise.

Ingredients You Need for Chocolate Peanut Butter and Jelly Muffins [Vegan]

1 2/3 cup whole wheat pastry flour
3/4 cup xylitol sugar (I used Xyla brand)
1/4 cup unsweetened cocoa
1 tsp. baking soda
pinch salt
1 cup nut milk
1/3 cup chunky natural peanut butter
1 tsp. apple cider vinegar
3/4 tsp. peanut butter or vanilla extract
1 cup fresh raspberries
1/2 cup semi-sweet chocolate chips

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How to Prepare Chocolate Peanut Butter and Jelly Muffins [Vegan]

Preheat oven to 350F and lightly spray 12 muffin tins with oil.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a smaller bowl, whisk together the nut milk, peanut butter, vinegar and extract. Pour this into the dry ingredients and stir well. Stir in the chocolate chips and then gently fold in the raspberries.
Divide the batter between the muffin tins and bake for 30-35 minutes or until a toothpick comes out clean. Let muffins cool for a while in the pan, then gently remove and let cool completely on a wire rack.

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Comments:

Jana Leland says:

February 10, 2014 at 5:45 pm

i could very possibly sink my teeth into these…
Trina Leon says:

February 10, 2014 at 12:53 pm

Los preparaste?❤️
Taunya Latrice Daniels says:

February 10, 2014 at 9:50 am

yes!

Comments are closed.

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