Chocolate Chip Peanut Butter Muffins

5 from 1 vote

Peanut Butter Muffins not only taste great on their own they also have a berry syrup and chopped peanuts topping.

Course Breakfast

Cuisine Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 226kcal

Author Ginny McMeans

2 tablespoons ground chia seed or flax seed meal - mixed with 6 tablespoons water
2 ⅛ cup whole wheat pastry flour
dairy free butter - for greasing the tins or use muffin paper cups
½ cup dairy-free butter - softened
½ cup creamy peanut butter
½ cup coconut sugar
1 cup dairy-free milk
2 ½ teaspoons baking powder
½ cup semi-sweet chocolate chips

Mix the egg replacer together and set aside to gel.
Lightly grease tin for 12 muffins.
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 ½"-¾" 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.

Melt ¼ 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.