Everyone gets cravings. So I whipped up some Peanut Butter Muffins. I used regular granulated sugar this time around instead of light brown that I used last time and I prefer the light brown sugar. They are still good mind you. I mean, they are chocolate and peanut butter, can that ever really go wrong?

The dough on these is a bit difficult to work with but hey, they taste good. More like a cookie dough. Just a fyi, they are ones I bake when I don’t want a sugar overload.

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Vegan Peanut Butter Muffins

Ingredients

• 1/2 cup chunky natural peanut butter
• 1 t Ener-g egg replacer powder
• 1 T warm water
• 1/3 cup Sucanat or sugar
• 1/2 cup unsweetened soymilk [or what you have]
• 1 generous t pure vanilla extract
• 3/4 cup whole wheat pastry flour spooned and leveled
• 1/2 T baking powder
• 1/4 cup semisweet chocolate chips

Instructions

• Preheat your oven to 350F.
• Cream together peanut butter, Ener-g egg replacer powder and warm water
• Add & mix sucanat, soymilk and vanilla extract
• Add and mix until just combined flour and baking powder
• Fold in chocolate chips
• Pour into prepared muffin vessel and bake for 16 minutes