Vegan Chocolate Peanut Butter Muffins

November 3, 2017

For those who can handle rolled oats! These are so heavily modified from the version originally found on the internet that the only real similarity is the name...  These are low sugar, but are surprisingly like brownies, and they’re very nice with a cup of tea or coffee.


1Preheat the oven to 200°C

2Lightly grease a 12-hole muffin tin

3In a large bowl combine the flour, rolled oats, baking powder, cocoa and sugar.

4In a saucepan, melt the peanut butter in the 1 ½ cups water and allow to cool slightly.

5To the cooled peanut butter mix, add the flax seed mixture, vanilla and oil and whisk well.

6Add the liquid mix to the dry ingredients and mix well.

7Allow the mix to stand for 5 to 10 minutes before spooning into the muffin tins – this allows the oats to soak up some moisture prior to cooking.

8Sprinkle the tops of the muffins with cinnamon sugar mix.

9Bake for about 15 to 20 minutes until a skewer inserted into a muffin comes out clean.

10Cool in the tins for 5 minutes then remove to a wire rack to cool completely.

11Eat immediately or freeze and microwave when required.


1 cup Gluten Free Goodies Cake and Biscuit mix

2/3 cup quick cooking rolled oats (Pam’s creamy oats are good)

1/3 cup cocoa powder

1/3 cup brown sugar

3 tsp Gluten Free Goodies Company baking powder

½ cup crunchy peanut butter

1 ½ cups water

4 Tbsp lite olive oil or other mild cooking oil

2 Tbsp ground flax seeds mixed with 6 Tbsp water – this makes two “flax eggs”. Grind the flax seeds in an electric coffee grinder and keep any leftovers in a closed container in the freezer

1 tsp vanilla extract

Cinnamon sugar mix to sprinkle on top of the muffins before cooking

2017-11-03T13:19:35+00:00 0 Comments

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