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a close up shot of Chocolate Peanut Butter Muffin

Double Chocolate Peanut Butter Muffins with Vegetables

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5 from 1 review

Description

These Double Chocolate Peanut Butter Muffins with Vegetables are vegan, gluten-free, and packed with nutrition via carrot and sweet potato! Your kids won’t ever suspect they are eating vegetables with these muffins.

Ingredients

Units Scale
  • 1 cup vegetable purée*
  • 1/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/3 cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil*, melted
  • 1 cup oat flour*
  • 2 teaspoons baking powder
  • 2/3 cup coconut palm sugar
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips, divided

Instructions

  1. Preheat the oven to 400 degrees.
  2. Line a muffin pan with silicone baking cups, or oil it well.
  3. In a medium bowl, whisk together the vegetable purée, almond milk, peanut butter, vanilla extract, and coconut oil very well until you have a smooth mixture. Use a fork to smooth out any chunks from the vegetables.
  4. In a separate bowl, whisk together the oat flour, baking powder, coconut palm sugar, cocoa powder, and salt.
  5. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
  6. Fold in half of the mini chocolate chips.
  7. Transfer about 1/4 cup of the batter per muffin cup. Top with the remaining chocolate chips.
  8. Bake in the preheated oven until the muffins are set and a toothpick placed in the center of a muffin comes out clean (except for the melted chocolate chips), about 17-20 minutes.
  9. Allow to cool before serving. Enjoy!

Notes

  1. You can make 12 smaller or 9 slightly larger muffins. As my kids have grown, the bigger muffins work better for their appetites! Nutritional information reflects 12 muffins.
  2. I usually use a mix of sweet potato and carrot puree. Feel free to experiment and use different vegetables!
  3. Avocado oil or melted butter can be used in place of the coconut oil.
  4. All purpose flour or a gluten-free flour blend can be used in place of the oat flour.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: breakfast recipes
  • Method: oven
  • Cuisine: muffin

Nutrition

  • Serving Size: 1 muffin
  • Calories: 203
  • Sugar: 13.4g
  • Sodium: 128.3mg
  • Fat: 11.2g
  • Saturated Fat: 6.1g
  • Carbohydrates: 23.9g
  • Fiber: 2.4g
  • Protein: 4.3g
  • Cholesterol: 1.6mg

Find it online: https://happyhealthymama.com/double-chocolate-peanut-butter-muffins-vegetables.html