Peanut Butter & Chocolate Chip Mini Muffins! Oh my!

Posted by on Apr 24, 2014 in Recipes | 0 comments

Once in a while I come up with a recipe that is really, really mind blowing. On the rare occasion it does happen, it is usually of the baked goods variety. In this case it is is these spectacular peanut butter and chocolate chip mini muffins.  If there is one recipe of mine you should try, it is this. 

You know how sometimes you try gluten-free baked goods and they are dry, heavy and dense and the only way they are kinda edible is if you toast them? This is not the case for these muffins. Oh no.  In fact, they stayed nice and soft and perfectly delicious for a whole week (okay maybe a week and a half even).

And right out of the oven they were heavenly, with a nice crisp crust and warm gooey melty chocolate chips inside…

Fresh out of the oven!

Fresh out of the oven!

A word about the ingredients… I used powdered peanut butter instead of regular creamy peanut butter. It’s a lot lighter, but I also thought it would work better in this recipe. I’ve no idea how they would turn out without it. It’s available at Whole Foods and in the natural foods section of many other grocery stores. Or you can order it on Amazon. I also used a combination of white chocolate chips and regular chocolate chips, which was really, really special.  Vegan white chocolate chips are hard to find in stores, but are available on Amazon.

Peanut Butter and Chocolate Chip Mini Muffins
Yields 24
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Total Time
35 min
Total Time
35 min
  1. 3/4 cup sorghum flour
  2. 1/4 cup almond meal
  3. 1/4 cup garbanzo flour
  4. 1/4 cup tapioca flour
  5. 1/2 cup arrowroot starch
  6. 3/4 tsp xanthan gum
  7. 1/2 tsp salt
  8. 1/2 cup coconut palm sugar
  9. 1/4 cup powdered peanut butter
  10. 3 tsps baking powder
  11. 1/4 cup walnut oil (or other vegetable oil, but the walnut oil makes them extra special)
  12. 3/4 cup + 2 tbsps almond milk
  13. 1 tsp lemon juice
  14. 1/4 cup peanuts, chopped into small pieces (I used raw peanuts, but that's optional)
  15. 1/4 cup white chocolate chips
  16. 1/4 cup mini chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  2. Prepare a mini muffin tin with liners, or lightly greasing each cup.
  3. Combine flours, xanthan gum, salt, coconut palm sugar, powdered peanut butter, and baking powder in a large mixing bowl and whisk to combine well.
  4. Add wet ingredients and stir with a spatula until just mixed.
  5. Fold in peanuts and chocolate chips.
  6. Spoon into muffin cups.
  7. Bake for 20 minutes, or until golden brown and a toothpick inserted into the middle of a muffin comes out clean or with just a few large crumbs.
  8. Eat at least one right away!
Vegan Sweet and Simple


Okay, just thinking about these makes me weak at the knees… I think I might need to go make another batch right now!

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