Peanut butter lovers, this recipe is for you! These peanut butter muffins are a family favorite that are as tasty as they are quick to whip up! I always add chocolate chips because if you ask me, peanut butter and chocolate are a match made in heaven!
For extra indulgence, top your muffins with a delicious creamy dairy-free peanut butter frosting, irresistible!
Prep time: 15 min
Cook time: 25 min
✢ 1 Flow Bake Cinnamon Muffin mix
✢ 150g peanut butter
✢ 3 eggs (For vegan muffins, replace with 130g/1,2dl soy yogurt)
✢ 80ml oil
✢ 100ml plant-based milk
✢ 1 tbsp agave syrup
✢ 80g chocolate chips
Peanut butter frosting:
✢ 200g peanut butter
✢ 100g vegan butter
✢ 100g icing sugar
✢ 1 tbsp plant-based milk
✢ 1 tsp vanilla extract
- Preheat oven to 180 degrees (fan off)
- Whisk peanut butter and oil together in a large bowl until well combined. Incorporate eggs, milk and agave syrup.
- Pour the Muffin mix and chocolate chips into wet ingredients and stir until combined.
- Spoon the batter in muffin paper cases. Bake for about 25 minutes or until a toothpick inserted into a muffin comes out clear.
Prepare your peanut butter frosting: add to a bowl peanut butter, vegan butter, powdered sugar, plant-based milk and vanilla and whisk with an electric mixer gradually increasing speed until the frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it is too thick, add more milk a drop at a time until you reach the desired thickness. Use a piping bag to decorate the cupcakes with swirls of frosting. Enjoy!