I love muffins and just when I thought that I had tried every possible flavor, I came up with the idea of these delectable vegan peanut butter muffins which are filled with lots of dairy-free chocolate chips.
They're unbelievably fluffy and take take less than 30 minutes to make. When you're looking for a sweet snack which are simple to make and totally delicious, you should definitely give these a try.
Anything peanut butter and I'm in! If you love all things nut butter as much as I do, I think that you'll really enjoy these treats.
Also check out my vegan peanut butter mug cake, vegan peanut butter cheesecake and vegan peanut butter cup pie, as well as many others on the site for more PB inspiration.
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Why You Will Love These Muffins
- Wonderful Texture - These muffins are amazingly soft and moreish. If you like muffins which are less on the dense side and more light, fluffy and airy, you'll really like these ones, as they're very similar to the likes of my vegan pistachio blueberry muffins and vegan banana chocolate chip muffins.
- Great Flavors - I added a lot of peanut butter to the muffin batter so the flavors are very strong. Since peanut butter is the main flavor in this recipe, I didn't feel like adding a smaller amount would do the muffins any justice.
- Easy to Make - If you'd like to make these peanut butter chocolate chip muffins, here's how you can make them with ease. All you need to do is make the batter, stir in some chocolate chips, pour the batter into the liners, bake the muffins and serve.
- Allergy Friendly & Plant Based - This vegan peanut butter chocolate chip muffins recipe is completely vegan and dairy free.
Ingredient Notes
- Large ripe banana - Ripe bananas give dairy-free muffins a great consistency as an egg replacer. I also used them inside my vegan cinnamon sugar banana muffins and vegan lemon blueberry muffins. They honestly make such a big difference.
- Smooth peanut butter - Use smooth peanut butter instead of crunchy peanut butter for this recipe if you like your vegan muffins to be soft, as opposed to being on the firmer side.
- Apple cider vinegar - I don't recommend leaving this ingredient out. It reacts with the leavening agent to create muffins which are airy and super delicious.
- Vegetable oil - Using oil in your muffin batter slows the gluten formation process, keeping the muffins tender. It also gives the treats a wonderful moistness too, which I know you'll love.
- Baking powder - This is the main leavener for this recipe. It helps to create air bubbles which gives the muffins a fantastic texture.
- Vegan chocolate chips - These are for the filling. I've recommended a generous amount in this recipe and you can either add more or less, depending on your own personal preferences.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like the muffins to be completely focused on the peanut butter flavors, feel free to leave out the chocolate chips. In my opinion, by having both elements it creates a good balance and they both compliment each other greatly. Chocolate chips almost always enhance baked goods when they're added. Try my vegan espresso chocolate chip cookies and vegan strawberry chocolate chip cake for confirmation of this.
- For the dedicated peanut butter and nut butter fans out there, I have an extra idea for you. You can drizzle extra peanut butter on top too if the peanut butter inside the muffins isn't already enough. Sometimes I also like to peanut dip the tops of my muffins into the peanut butter by hand.
How To Make Peanut Butter Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a 12-hole muffin tray or two 6-hole trays with cupcake liners.
2: Add the banana, sugar, soy milk, peanut butter, vinegar, oil and vanilla to a bowl. Whisk well.
3: Fold in the flour, baking powder and salt.
4: Then fold in the chocolate chips. Bake the muffins.
5: Let the muffins cool fully.
6: Serve them warm with melted peanut butter.
Expert Tips
Don't over-mix the batter - Over-mixing the muffin batter will result in you having dense muffins instead of them being light and fluffy due the gluten becoming stronger and more activated. Gently fold the dry ingredients into the wet and you will have a delicious outcome.
Place firm peanut butter into the microwave - Natural peanut butter can be quite tough. If this is the case for you, place it in the microwave for 15 second intervals and keep stirring in between.
Recipe FAQs
Adding too much leavening (baking powder/baking soda) to the muffin batter will cause them to rise and the quickly collapse, causing the dense texture.
Store these muffins in the fridge for 2 days or at room temperature for 1 day. Store in an airtight container or cover with plastic wrap.
Yes! Store them in a freezer bag for up to three months.
More Vegan Muffin Recipes
If you tried this Vegan Peanut Butter Chocolate Chip Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Peanut Butter Chocolate Chip Muffins
Ingredients
For The Muffins:
- 1 large ripe banana mashed
- 180 g granulated sugar
- 240 ml soy milk
- 100 g smooth peanut butter
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 100 g vegan chocolate chips
Instructions
Preparation:
- Preheat your oven to 200 Celsius (390F).
- Line two 6-hole muffin trays with cupcake liners.
- Grease all 12 liners with a drop of oil. Set aside.
Make the muffin batter:
- Add the mashed banana, sugar, soy milk, peanut butter, vinegar, oil and vanilla extract to a large mixing bowl. Whisk well.
- Gradually fold in the flour to the mixture, then fold in the baking powder and salt. Don't over-mix. Make sure that there are no remaining pockets of flour.
- Finally fold in your vegan chocolate chips.
- Pour the muffin batter equally into the 12 cupcake liners.
Bake the muffins:
- Place the muffin trays into the center of the preheated oven. Bake for 20 minutes until golden brown. A skewer should come out completely clean. Every oven is different so they may take 25 minutes to bake.
- Allow the muffins to cool in the trays for 10-15 minutes then transfer them to a cooling rack to cool fully.
Video
Notes
- Over-mixing the muffin batter will result in you having dense muffins instead of them being light and fluffy due the gluten becoming stronger and more activated. Gently fold the dry ingredients into the wet and you will have a delicious outcome.
- Natural peanut butter can be quite tough. If this is the case for you, place it in the microwave for 15 second intervals and keep stirring in between.
Kat says
Made big muffins 10.
Ran out of plain flour so used 100g plain flour and rest self raising with a bit less baking powder. Worked well.
Subtle taste of peanut butter.
Might drop the temp to 190 fan next time
Thanks for the recipe.
Anonymous says
They are light and tasty. Something different.
DJ says
Thanks for the amazing feedback, Kat! Glad you liked them.
Christopher says
Tried these muffins and I have to say, I loved them.