These Vegan Gluten Free Chocolate Chip Peanut Butter Muffins are super quick and easy to make. Light, fluffy, and moist textured.
You are completely going to LOVE these muffins! They are vegan + GF + soy free + almost refined sugar free (the chocolate chips have sugar) can you believe it?! 😉
Not to mention they are soft, fluffy and moist. I mean they are basically a perfect Sunday morning brunch with some coffee or tea! 
Alright, a couple things I would like to mention about these chocolate chip peanut butter muffins…
They are super simple only requiring 8 ingredients.
Like the recipe card says, you need to mix the almond milk and APV together in a separate bowl and let sit for 5 minutes! This allows it to thicken just a little bit… some people call it a vegan buttermilk substitution.
Ok, the peanut butter… I used all natural runny PB (ingredients just peanuts) now the thing is if you aren’t used to sugar free baked goodies you may want to use just an organic almost natural creamy PB and the reason I say this is because without adding actual sugar to this recipe the PB flavor is not super strong it’s almost like a vanilla chocolate chip muffin with a hint of PB. So if you are wanting a strong PB taste then don’t go with natural peanut butter, go with a pretty clean organic one (those usually have a little bit of added sugar to them) but be sure to melt it in the microwave first for 10-20 seconds.
The “sugar” in here is pure maple syrup, again it’s not super sugary so if you absolutely cannot do the sugar free thing I am pretty sure you would be fine swapping the maple syrup for vegan cane sugar…NOTE I have not actually tried that but I have had people message me on other recipes saying they successfully swapped maple syrup for sugar.
FLOUR! This is important especially in GF baking! I used the All purpose baking flour from Bob’s Red Mill in the RED package! (NOT the blue package that says 1:1 baking flour) again I used the RED package!
Ok now that all that serious-ness is said and done 😉 let me tell you a few things about these Vegan Gluten Free Chocolate Chip Peanut Butter Muffins:
They are super soft, fluffy and moist.
They hold their form really well!
They are not crumbly at all! 😉 they hold their shape!!!
Super delish, not too sweet but just sweet enough.
Not over-powered with PB of chocolate, just the right balance of sweet + savory.
I really hope you give these a try and let me know what you think, also snap a pic and tag me on social media!
And let me know if you used the maple syrup or swapped it for sugar! And what kind of PB you decided to use! 😉
Vegan Gluten Free Chocolate Chip Peanut Butter Muffins
These Vegan Gluten Free Chocolate Chip Peanut Butter Muffins are super quick and easy to make. Light, fluffy, and moist textured.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 6 1x
- Category: muffin/dessert
Ingredients
- DRY INGREDIENTS:
- 1 ½ cup GF flour (Bob’s Red Mill all purpose baking flour in the RED package)
- 1 ½ tsp baking powder
- WET INGREDIENTS:
- ½ cup vanilla almond milk (I use SILK unsweetened)
- ½ tsp apple cider vinegar
- ⅓ cup all natural peanut butter
- ⅓ cup pure maple syrup
- ¼ cup all natural unsweetened apple sauce
- 2-3 tablespoon vegan chocolate chips (I use Enjoy Life brand)
Instructions
- Pre heat the oven to 375 F and spray a muffin pan with non-stick spray (only 6-7 muffin spots need to be sprayed)
- First mix the almond milk with the apple cider vinegar in a small bowl and set aside for 5 minutes.
- Add the rest of the wet ingredients into a large mixing bowl, then add in the almond milk + APV mixture and stir it up.
- Add the dry ingredients to the wet and stir until no clumps are left. (do not beat the batter just stir gently)
- Mix in the chocolate chips. (I mixed 2 tablespoon in the batter and kept 1 tablespoon for sprinkling over the top)
- Scoop the batter into 6-7 muffin holes and place in the oven for 18 minutes! Always use a tooth pic poked into the middle of a muffin to make sure fully cooked before removing them!
- LET COOL FOR 15 MINUTES before gently removing the muffins to cool the rest of the way.
- Makes 6-7 muffins depending of muffin pan size.
Notes
****For the Peanut Butter I used all natural runny PB (ingredients just peanuts) but if you aren’t used to sugar free baked goodies you may want to use just an organic almost natural creamy PB and the reason I say this is because without adding actual sugar to this recipe the PB flavor is not super strong it’s almost like a vanilla chocolate chip muffin with a hint of PB. So if you are wanting a strong PB taste then don’t go with natural peanut butter, go with a pretty clean organic one (those usually have a little bit of added sugar to them) but be sure to melt it in the microwave first for 10-20 seconds.
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