These are delicious, quick and healthy muffins with a subtle chocolate and peanut butter flavour. They are perfect for breakfast or for a sweet treat!!
Makes 10 large muffins
Adapted from Madhuram
125g Plain flour
60g rolled oats
40g Cocoa Powder
175g caster sugar
65g Peanut Butter (chunky or smooth)
60g vegan margarine (or use all peanut butter)
250ml soya Milk
3tbsp vanilla sugar or demerara sugar (optional)
- Preheat the oven at 400F/200C. Line 10 holes of a muffin tin with paper cases.
- In a small sauce pan, over low heat or in a bowl in the microwave, melt the peanut butter and margarine with the milk, stirring constantly until all melded together. Remove from heat and set aside to cool slightly.
- In a large bowl combine together the flour, oats, cocoa powder, caster sugar and baking powder. This is best with a whisk.
- Add the milk mixture into the dry ingredients and stir until just combined. There should be lumps, do not over-beat to get a smooth batter, all you need to do is gently stir until the dry ingredients are moistened.
- Divide the batter between the cases – they will be quite full, this is fine. Sprinkle with the sugar then bake for 12 minutes until the muffins are risen, cracked on the top and a skewer comes out clean or with some crumbs but no wet mixture.
- Cool on a wire rack or eat warm. Store for 2 days in an airtight tin or freeze for a few months.