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
  • ½ cup chunky natural peanut butter
  • 1 t Ener-g egg replacer powder
  • 1 T warm water
  • ⅓ cup Sucanat or sugar
  • ½ cup unsweetened soymilk [or what you have]
  • 1 generous t pure vanilla extract
  • ¾ cup whole wheat pastry flour, spooned and leveled
  • ½ T baking powder
  • ¼ cup semisweet chocolate chips
Instructions
  1. Preheat your oven to 350F.
  2. Cream together peanut butter, Ener-g egg replacer powder and warm water
  3. Add & mix sucanat, soymilk and vanilla extract
  4. Add and mix until just combined flour and baking powder
  5. Fold in chocolate chips
  6. Pour into prepared muffin vessel and bake for 16 minutes

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  4. PPK Chocolate Chocolate Chip Cookies
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