Delicious vegan chocolate muffins with peanut butter
Delicious vegan chocolate muffins with peanut butter. Fluffy on the inside and crunchy on the outside. You will love them!
Servings 10
Calories 921kcal
Ingredients
- 1½ cup whole wheat self-rising flour
- ⅓ cup cacao powder
- 1 tsp vanilla extract or powder
- 4 Tbsp 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)
Instructions
- 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, put the vanilla, olive oil, banana, petimezi (or molasses), peanut butter, almond milk and the flaxseed mixture in a blender. When the mixture is homogenized, pour it into the bowl with the flour and cocoa and mix very well with a wire or fork.
- Finally, fold in the chocolate chips using a spatula or spoon.
- Lightly grease the muffin tins so they don't stick when you take them out. Then, fill each mold about 3/4 full with the mixture, because they will swell.
- 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!
Nutrition
Calories: 921kcal | Carbohydrates: 105g | Protein: 15g | Fat: 60g | Saturated Fat: 31g | Sodium: 64mg | Potassium: 150mg | Fiber: 11g | Sugar: 69g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 11mg