• Prep Time: 15 MINUTES
  • Cooking Time: 12 MINUTES
  • Serves: 10

Vegan Peanut Butter Chocolate Chip Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened almond or cashew milk (or your favorite milk)
  • heaping 1/4 cup peanut butter (See Notes and Tips below)
  • 1/4 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup mini chocolate chips, plus more for sprinkling on top if desired


Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
To a large bowl, add the egg, sugar, milk, peanut butter, oil, vanilla, and whisk until combined.
Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine.
Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full; don’t fill past 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

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