Chocolate Peanut Butter Muffins

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

1 tablespoon

Baking Powder

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.

This entry was posted in Chocolate, Egg-free, Muffins, vegan and tagged , , , , , , , , , , , . Bookmark the permalink.

1 Response to Chocolate Peanut Butter Muffins

  1. Anthony says:

    Chocolate and peanut butter are two things that I cannot resist! Love them!
    For more interesting recipes, check at:
    Hope you find recipes that you like!

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