Peanut Butter Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins not only taste great on their own they also have a blackberry syrup and chopped peanuts topping.
Servings 12 muffins
- 2-1/8 cup whole wheat pastry flour
- Oil - for greasing the tins or use muffin paper cups
- 1/2 cup dairy-free butter - softened
- 1/2 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 cup dairy-free milk
- 2-1/2 teaspoons baking powder
- 2 egg substitutes - use the egg replacer of your choice
- 1/2 cup semi-sweet chocolate chips
For the topping
- 1/4 cup blackberry jelly
- 1/4 cup peanuts - finely chopped
Lightly oil tin for 12 muffins.
Prepare the two egg replacers and set aside.
Stir together the flour, sugar and baking powder.
Cut the peanut butter and softened butter in with the flour mixture to make small little crumbles.
Add the dairy-free milk and egg replacer mixture. Stir just until incorporated.
Fold in the chocolate chips.
Fill the tins about 1/2"-3/4" full.
Bake at 400° for 23 minutes.
Take out of oven and let cool 10 minutes.
Remove the muffins from the muffin tin and set aside to put on the topping.
For the topping
Melt 1/4 cup blackberry jelly to make a syrup.
Brush the top of each muffin with the syrup.
When all are complete sprinkle the chopped nuts over the top.
Lightly press with your hand to help adhere to the syrup to the peanuts. Let cool.
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Serving: 1Muffin | Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 127mg | Potassium: 181mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.9mg