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Monday, July 30, 2007

Vegan Peanut Butter Chocolate Chip Muffins

I came up with this recipe today in response to a serious peanut butter craving! They aren't too overly sweet, although if you felt like it you could certainly increase the sweetness by using a bit more sugar and/or chocolate chips.
Peanut Butter Chocolate Chip Muffins

1-1/4 cups whole wheat pastry flour
1/2 cup white flour (or more whole wheat pastry flour; I ran out)
1/2 cup oat bran
1/4 cup ground flax seeds
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup peanut butter
2 tablespoons brown sugar
1 teaspoon vanilla
1-1/2 cups soymilk
2 tablespoons molasses
1/2 cup chocolate chips

Preheat oven to 350 degrees. Stir the flours, oat bran, flax seeds, baking powder, and salt together in a large bowl. In a small bowl, combine oil, peanut butter, brown sugar, and vanilla and mix thoroughly. Add soymilk and molasses and blend. Add liquid mixture to flour mixture and stir in chocolate chips (do not overmix). Fill greased muffin tins almost full with batter (these don't rise much) and bake for 18-20 minutes, or until they pass the toothpick test.

1 comment:

Anonymous said...

Just tried this recipe. Somehow my batter cam out waaaay too runny, added roughly an additional 1/4 cup flour. Very dense, firm "muffins". Personally, I would add more sweetness, use less flour (and use some white) and maybe use oats instead of oat bran. Great time experimenting though! :)