For a long time, I've been thinking of making chocolate muffins with peanut butter. It's a food my kids don't eat and I wanted to put it in their diet. They generally don't choose to eat nuts, so I try to incorporate them into their diet as much as I can. And what better way than a dessert?
These muffins are crunchy on the outside and fluffy on the inside and they are delicious!
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Delicious vegan chocolate muffins with peanut butter
- 1½ cup whole wheat self-rising flour
- ⅓ cup cacao powder
- 1 tsp vanilla extract or powder
- 4 Tbsp extra virgin olive oil (and a little bit for the muffin pan)
- 1 banana medium-sized
- ¾ cup pekmez/grape molasses or molasses
- ½ cup peanut butter
- 2 Tbsp almond milk
- 1 Tbsp ground flaxseed
- 2 Tbsp water
- 50 g chopped vegan chocolate (1.7 oz)
- Preheat oven to 180 °C/356 °F.
- Start by mixing the flaxseed with the water in a cup and leave it aside.
- In a bowl mix the flour with the cocoa.
- Then, in a high-speed blender add the vanilla, olive oil, banana, pekmez (or molasses), peanut butter, almond milk and flaxseed mix. When the mixture is combined, pour it into the bowl with the flour and cocoa and mix well with a whisk or fork.
- Finally, fold in the chocolate chips using a spatula or spoon.
- Lightly grease the muffin pan so they don't stick when you take them out. Next, fill the muffin cups with the mixture only by 3/4 of each cup, because they will rise.
- Bake for about 20 minutes or until a skewer comes out of the muffins clean (that means that they're properly baked and not moist on the inside).
- Allow to cool for a while and then carefully remove from the cups to prevent them from dissolving. After a few minutes, cool on a rack and then eat them! When they're completely cool they're even more delicious!