Muffins are one of my go to staples for a quick breakfast or snack throughout the day, but they never last long! These muffins mix one of my favorite combos: peanut butter and chocolate! I mean, tell me, what is better than this combo?!
Packed with protein and extremely filling thanks to the peanut butter, you can store these in room temperature for 2-3 days in an airtight sealed container. Before eating these, microwave them for approximately 15 seconds to make them warm and soft. They are moist and full of decadent chunks of chocolate!
This recipe is vegan since I used a flax egg, which is super easy to make and has the consistency of a real egg. Just add 1 tbsp ground flaxseed and 2 ½ tbsp water together in a cup or bowl and let it sit at room temperature for 10 minutes or in the refrigerator for about 5 minutes. Just make sure to stir a few times! I love using flax eggs as a substitute to eggs because they add a lot of fiber and a healthy fat that helps aid gut digestion!
This recipe takes less than 10 minutes to prep and about 20 minutes to cook. I’m all about easy prep and delicious treats that can be enjoyed in 30 minutes, so if you’re like me, these muffins will be a hit!
Substitution Ideas:
- Dairy Free Milk: you can use regular milk instead
- Flax Egg: you can use a regular egg. It is always a 1:1 ratio for flax eggs and regular eggs
- Peanut Butter: you can swap this out for a different nut or seed butter
- Coconut Sugar: you can use maple syrup instead
Peanut Butter Chocolate Chip Muffins
Cooking & Baking Supplies
- Muffin Pan
- Paper Muffin Cups
Ingredients
- 2 ️bananas, mashed
- 1 tsp vanilla extract
- 1/2 cup dairy free milk
- 1 egg or flax egg
- 1/2 cup peanut butter
- 1/8 cup coconut sugar
- 1 tsp cinnamon
- 2 1/2 cups almond flour
- 2 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with muffin inserts.
- Make your flax egg and let it sit in the refrigerator for 5 minutes, stirring occasionally until it becomes an egg like consistency.
- In a medium mixing bowl, add bananas and mash well, then add in all wet ingredients (vanilla, milk, peanut butter, and egg) and mix well.
- Add in dry ingredients (coconut sugar, cinnamon, almond flour, and baking powder) to wet ingredients and stir well.
- Fold in the chocolate chips and mix well.
- Fill each muffin cup with the dough about Âľ of the way. If you want, top the muffins with additional chocolate chips.
- Bake for 20-24 minutes until the muffin tops are a bit golden brown then ENJOY!
