PEANUT BUTTER CHOCOLATE CHIP MUFFINS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

Remember when my partner came home with peanut butter? Well I ended up baking more than just the brownies to use up the peanut butter. I also made these yummy little morsels:

Peanut Butter Chocolate Chip Muffins

That’s right, peanut butter muffins speckled with chocolate chunks. These are seriously delicious. I found they tasted best after they’ve completely cooled and they were out of this world after I chilled them in the fridge! I don’t know why, but the chilling seemed to transform them from a sweet treat to a dessert.

Peanut Butter Chocolate Chip Muffins

Peanut butter and chocolate meet again in these decadent muffins. Enjoy them as a part of your breakfast, as snack or a dessert!

Serves 24

Ingredients:

  • 1 cup + 2 tbsp gluten-free oat four
  • 1 cup + 2 tbsp sorghum flour
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1/3 cup coconut sugar (any granulated sugar will work)
  • 6 tbsp unsweetened applesauce
  • 1/2 cup peanut butter
  • 1 cup unsweetened non-dairy milk
  • 2 tbsp unsweetened non-dairy yogurt
  • 3/4 cup dairy-free chocolate chips

Instructions:

  1. Pre-heat oven to 375 degrees. Line mini-muffin tray with liners.
  2. In a small bowl mix together flours, salt and baking powder. 
  3. In a second bowl cream together coconut sugar, applesauce, peanut butter, non-dairy milk and non-dairy yogurt until mixture is smooth.
  4. Add the contents of the first bowl to the second bowl and stir until combined.
  5. Fold in the chocolate chips and portion into lined mini-muffin tray.
  6. Bake for 15 minutes, or until lightly golden and an inserted toothpick is clean when removed. Let cool for at least 10 minutes.

Peanut Butter Chocolate Chip Muffins

Mmm muffins!

xoxo Erin

Nutritional Information:

Calories: 121, Fat: 5.7 g (2 g saturated), Carbohydrates: 17.7 g, Fiber: 1.5 g, Sugar: 7.2 g, Protein: 2.8 g

Nutritional information is based on serving size of 1 muffin- 1/24th of recipe. Nutritional information was calculated using this.

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UPDATE! This recipe was shared at Gluten-Free WednesdaysAllergy-Free WednesdaysWhole Foods Friday, Fat Tuesdays, Wonderful Food Wednesdays and Healthy Vegan Fridays

 

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13 thoughts on “PEANUT BUTTER CHOCOLATE CHIP MUFFINS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

  1. I’ve never used sorghum flour before. Could I substitute any other flour for this? These look divine! Once I get the sorghum flour part figured out, I’m making these! :)

    • I like to use sorghum because I find that a starch isn’t necessary to get the nice texture. If you don’t have sorghum though I would try using a combination of brown rice flour and some type of starch (tapioca, arrowroot or potato). 3/4 cup brown rice flour to 1/4 cup plus 2 tbsp of starch. I haven’t tried this substitution yet in this recipe, but I have used this combination of brown rice flour and starch in other recipes and it has worked well. Let me know how it goes!

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