If you would like to try a great breakfast muffin, you have to make these Vegan Peanut Butter Chocolate Muffins. A layer of the muffins is chocolate and the other layer is peanut butter. The muffins are moist and full of flavor.
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Vegan Peanut Butter Chocolate Muffins
1 Cup of almond milk
1 Tablespoon of chia seeds
1 1/4 Cups of all-purpose gluten free flour
1/2 Cup of almond flour
1 Teaspoon baking powder
1/2 Teaspoon of baking of soda
Pinch of Himalayan salt
1/2 Cup of coconut sugar
3 Tablespoons of sugar free maple syrup
1/4 Cup of coconut oil, melted
3 Tablespoons of cocoa powder
1 Tablespoon of hot coffee
2 Tablespoons of nondairy caramel chocolate chips for topping
3 Tablespoons of peanut butter
-Preheat the oven to 350F and line a muffin pan with cupcake liners. Combine the almond milk, chia seeds and let the mixture sit for about 10 minutes. Then mix the maple syrup, coconut oil and coconut sugar. Add the all-purpose flour, almond flour, baking soda and pinch of Himalayan salt combine well.
Divide the batter evenly in two bowls. In one add the cocoa powder, chocolate chips and hot coffee and combine well. Then add the peanut butter to the other bowl and mix well.
-Layer the batter prepared in the muffin liners, one tablespoon of chocolate then one of the peanut butter batter. Then repeat process until that batter is gone. Top with a sprinkle of nondairy caramel chocolate chips and bake in the oven for about 18-22 minutes depending on your oven. Insert a toothpick in the middle until it comes out clean.
-Remove muffins from the oven and let them cool completely before removing them from
the muffin pan. Enjoy!