![Chocolate Peanut Butter and Jelly Muffins [Vegan] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/02/Chocolate-PB-Jelly-Muffins-1000x580.jpg "Chocolate-PB-Jelly-Muffins.jpg")
These vegan muffins are oil-free with peanut butter and double chocolate chips. Contemporary, candy raspberries stand in for the jelly and provides a pleasant shock.
Chocolate Peanut Butter and Jelly Muffins [Vegan]
Elements You Want for Chocolate Peanut Butter and Jelly Muffins [Vegan]
- 1 2/3 cup complete wheat pastry flour
- 3/4 cup xylitol sugar (I used Xyla model)
- 1/4 cup unsweetened cocoa
- 1 tsp. baking soda
- pinch salt
- 1 cup nut milk
- 1/3 cup chunky pure peanut butter
- 1 tsp. apple cider vinegar
- 3/4 tsp. peanut butter or vanilla extract
- 1 cup contemporary raspberries
- 1/2 cup semi-sweet chocolate chips
The way to Put together Chocolate Peanut Butter and Jelly Muffins [Vegan]
- Preheat oven to 350F and frivolously spray 12 muffin tins with oil.
- In a big bowl, whisk collectively the flour, sugar, cocoa, baking soda, and salt. In a smaller bowl, whisk collectively the nut milk, peanut butter, vinegar and extract. Pour this into the dry elements and stir nicely. Stir within the chocolate chips after which gently fold within the raspberries.
- Divide the batter between the muffin tins and bake for 30-35 minutes or till a toothpick comes out clear. Let muffins cool for some time within the pan, then gently take away and let cool fully on a wire rack.
