Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Vegan Chocolate, Oatmeal and Peanut Butter Muffins

October 13th, 2009 Madhuram Posted in Muffins/Cupcakes, Vegan Baking, Whole Grain Baking | | 28 Comments »

I have a big jar of peanut butter at home and wanted to finish it before it expires in a couple of months. We are not a “peanut-butter-family” but for my son who likes it on breads and rotis. I have never baked with peanut butter so far, so I thought I will give it a try. I came across a lot of baking recipes using peanut butter in Esther Brody’s “1500 Best Bars, Cakes, Cookies, Muffins and More”. The following recipe for oatmeal peanut butter muffins is inspired from 3 recipes in that book.

• Ingredients
• Procedure
• Taste
• My Notes

Ingredients

All Purpose Flour 1 cup

Quick Cooking Oats) 2/3 cup

Cocoa Powder 1/3 cup

Sugar 3/4 cup

Baking Powder 1 tablespoon

Peanut Butter (I used creamy) 1/2 cup

Rice Milk 1 cup

Yield: 9 regular size muffins

Procedure >>

Procedure1 Preheat the oven at 400F/200C for 15 minutes. Grease with little
cooking spray or line the muffin tins with paper liners and set aside.

2 In a large bowl combine together the flour, oatmeal, cocoa powder, sugar and baking powder.

3 In a small sauce pan, over low heat, melt peanut butter in milk, stirring constantly. Remove from heat and set aside to cool slightly.

4 Once the peanut butter mixture is cool, incorporate it into the dry ingredients and stir until just combined.

5 Spoon the batter into the prepared pan filling it to the top of each cup.

6 The above batter was enough for 9 muffins. So I filled the remaining 3 cups with water to ensure even baking of the muffins. I took out mine from the oven after 16 minutes, but I think 13-15 minutes should be perfect. I felt that in this recipe the smell of the muffins is an indicator of the doneness in addition to the toothpick test. I started smelling a burnt cocoa smell and that’s when I removed the muffins. So the tops were a bit crusty and it had turned slightly back. Either have a close watch or reduce the oven temperature to 350F and bake it accordingly.

<< IngredientsTaste >>

TasteI’m not a fan of peanut butter. So far I have tasted only peanut butter cookies and nothing else baked using it. So I was not sure if I would like these peanut butter muffins. Surprisingly enough the flavor of peanut butter was not dominating. It had the perfect blend of chocolate and peanut butter. The sweetness was right for us not as sweet as the store bought muffins. So If you prefer it sweeter add some chocolate chips or increase the quantity of sugar to 1 cup. Since I was making a vegan version I did not add chocolate chips but I don’t regret it at all.

<< ProcedureMy Notes >>

My Notes1 Use dairy/non dairy milk of your choice.

2 As mentioned in the Procedure, either adjust the oven temperature or the baking time to get perfect muffins.

<< Taste

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Tags: all purpose flour, baking powder, Cocoa powder, oats recipes, peanut butter, Peanut Butter Recipes, Quick cooking oats, Rice Milk, sugar

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28 Responses to “Vegan Chocolate, Oatmeal and Peanut Butter Muffins”

Pages: [3] 2 1 » Show All

1. 28
   Klarissa Says:
   August 5th, 2010 at 8:26 am

   Hi!
   I was wondering, have you ever tried to steam them instead of baking it?

   Sorry Klarissa, I haven’t.

2. 27
   Marie Says:
   June 1st, 2010 at 8:01 pm

   Delicious!!! Thanks so much for this recipe. I substituted oat flour and almond milk, and also added a teaspoon of vanilla, and they were so good! I think that I just may add chocolate chips sometime when I feel like an extra sweet treat! Thanks again.

   You’re welcome Marie. I too thought of adding chocolate chips but did not have the vegan kind in hand so left it.

3. 26
   mimo qtr Says:
   March 27th, 2010 at 9:32 am

   I became obssesed with muffins since I try betty crocker muffin mix I think I will try this soon

4. 25
   sweety Says:
   March 19th, 2010 at 1:21 pm

   how many days can i store this cake.
   
   Muffins taste better if consumed within 2-3 days. If you want to store it for a longer time, bake the muffins, let it cool completely and tightly wrap the individual muffins in plastic wrap it and store it an air tight bag and freeze it. I think this should keep good for 2-3 months.

5. 24
   Jennifer Says:
   January 29th, 2010 at 2:21 pm

   Thank you so much for this wonderful, kid-friendly recipe! My toddlers helped me to make these, and we had to substitute for three of the ingredients we didn’t have in the pantry. We used brown sugar instead of white, baking soda and yogurt instead of baking powder, and soy milk instead of rice milk. They still tasted great!

   You’re welcome Jennifer.

6. 23
   Marlo Says:
   January 29th, 2010 at 6:55 am

   These were really good. I used soy milk instead of the rice milk, and they came out great. I was out of all purpose flour, so I used self-rising flour. I just left out the baking powder. These were really moist like a good brownie. I also added a few chocolate chips, but these are so good that they do not need chocolate chips. Great muffins. I passed the recipe to some family and friends who can’t have dairy.

   That’s great Marlo. Thanks for trying the recipe.

7. 22
   Radhika Says:
   November 26th, 2009 at 6:15 pm

   I love your site! Was wandering if instead of rice milk, can I use just plain milk? Since I don’t need to use Vegan recipes, can I generally substitute milk for the said liquid in the recipe?

   Thanks Radhika. Sure you could use any milk.

8. 21
   kc Says:
   November 25th, 2009 at 11:26 am

   I would like to try this one, i just want to know what is rice milk?

   Rice milk is derived from rice. It’s available in organic aisle of grocery stores. You can use any milk, not necessarily rice milk.

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