Vegan Peanut Butter Muffins
I have a new found love for this Vegan Peanut Butter Muffin recipe which happened by mistake. I was scouring the internet looking for a recipe for peanut butter bread…there aren’t that many. Don’t ask me why I was so fixated on finding a recipe for such a thing, I just get it in my head sometimes and I can’t let it go. I found this recipe and decided to veganize it. And then I realized that I had misplaced my bread pan… so it became a muffin recipe!
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Vegan Peanut Butter Muffin Recipe1 Tablespoon ground golden flax meal (heaping)
3 Tablespoons non-dairy milk (I used Rice Dream Horchata)
1 ½ cups all-purpose flour
1 cup oats
1 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
¾ cup peanut butter
1 cup non-dairy milk (I used Rice Dream Horchata)
1 teaspoon vanilla
Heat your oven to 350F (177C) and line your muffin tins. Mix the flax and horchata in a small bowl and let gel up.
Grind the oats in a food processor (I used the Magic Bullet), or use quick cooking oats. In a medium mixing bowl combine the flour, oats, sugar, baking powder and salt. Add the peanut butter and mix until crumbly.
Combine the flax mixture, horchata and vanilla in a separate bowl and then add to the dry ingredients until just moistened.
Fill the muffin tins ¾ full and bake for 35-40 minutes or until a toothpick comes out clean. Let them cool for at least 5 minutes, if you can stand it. Serve with fresh preserves and enjoy the PB&J muffin experience!
This recipe makes 12 to14 Vegan Peanut Butter Muffins.
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simple, but yummmm!!!!!
Great recipe! Very simplistic, but they're so gooood! :)) I'd like to play around with it more and maybe add in cinnamon, jam in the middle, or even fruit pieces in the batter maybe? Not sure, will come back with those results later! But as for the recipe at hand, its great. Very peanut butter-y, wonderful when warm, and with a glass of cold almond milk :)))
And the house goes wild...
I was originally looking for quick fix muffins, oatmeal raisin to be exact. My husband is currently sick with the flu and I thought since he and my boys are peanut butter addicts, this be a yummy surprise; however, I wasn't expecting them to become one of my favorites seeing as I'm not typically a fan of peanut butter. My husband even said he wanted to learn how to make them.
I used a kitchenaid coffee grinder for the oat flour instead. I used water instead of a milk alternative. My batter was too dry so I needed to add half a cup to a cup extra liquids. I made blended homemade raspberry jam using 1:1 ratio of fresh vs dried fruit (dates work best but I used raisins).
I've made these 4 times already, and will be making them again for sure. I never have rice milk around, but I've used vanilla coconut milk, plain almond milk, and vanilla soy milk with equal success. The last two times, I put a teaspoon of strawberry jam in the middle before baking and I like them even more that way. Thanks for a keeper!
One word: Awesome!
I was craving some good muffins. After the last mishap making some pumpkin muffins that all just ended up collapsing into black holes of yuck, I was hesitant to jump back into the muffin game. Boy was this the right one to get back in...
I made a few changes based on what I had around at 11pm tonight:
-1cup of PB instead of 3/4
-3/4 cup mini Enjoy Life vegan choc. chips (the minis are the bomb diggity for baking into cookies and muffins!)
and here comes the weird one...
-1cup of cornmeal instead of oats (just ran out)
The cornmeal gave these such an awesome texture that went perfect with the peanut butter and the chocolate.
Renoodle was right, I couldn't wait 5 mins to chow down on one. These bad boys were awesome!
Thanks for a great recipe and getting me back in the muffin game. I refuse to buy muffins as I never am satisfied by the overly large, dry, and tasteless muffins that are available around town.... this hit the spot!