Vegan Peanut Butter Cups Muffins

These Vegan Peanut Butter Cups Muffins are soft, packed with chocolate and peanut butter flavor and melt in your mouth delicious.

They are easy to bake and beautiful with the marble effect. For this you need to make two separate batters, one chocolate and one peanut butter. If you want you can just mix all the ingredient together in one batter, it will taste the same but will not be as visually stunning.

Making the marble effect is easy. Fill the muffin liners first with a tablespoon of chocolate batter, then peanut butter batter and keep going, alternating, until they are full.

For this recipe I used natural peanut butter, homemade or store bought. Regular peanut butter can also be used if you don’t have all natural at hand.

If you enjoy these Vegan Peanut Butter Cups Muffins, You might also like these healthy dessert recipes:

Tropical Pineapple Tart (Vegan and Gluten-free) 

Chia Pudding Cake

Vegan Chocolate, Banana and Coconut Bread

Peanut Butter and Jelly Cookies (Vegan and Gluten-free)

Vegan Clementine Cake

One Bowl Banana Oat Muffins 

Healthy Strawberry crumble bars (Vegan and Gluten free)

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy baking!

5 from 1 vote

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Vegan Peanut Butter Cups Muffins

These Vegan Peanut Butter Cups Muffins are soft, packed with chocolate and peanut butter flavor and melt in your mouth delicious.

Servings: 12 muffins

Ingredients

• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 ¼ cups all purpose flour
• ½ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt
• ½ cup coconut sugar or brown sugar
• 3 tablespoon maple syrup or honey
• ¼ cup coconut oil melted
• 3 tablespoon cocoa powder
• 1 tablespoon strong hot coffee
• 2 tablespoon chocolate chips and more for topping
• 3 tablespoon peanut butter
• 2 tbsp chopped roasted peanuts (optional)

Instructions

1. Start by preheating the oven to 180C (350F) and line muffin pan with paper liners. Lightly brush them with coconut oil.

2. Mix the almond milk and the chia seeds, let the mixture sit for 10 minutes. Then mix in the maple syrup, coconut oil and sugar. Add the flour, almond flour, baking powder, baking soda and pinch of salt, mix well.

3. Divide the batter evenly in two bowls. In the one, add the cocoa powder, chocolate chips and hot coffee and mix well. Add the peanut butter and the optional chopped roasted peanuts to the other bowl and mix to well incorporated.

4. Layer the batter in the prepared muffin liners, one tablespoon of chocolate then one of the peanut butter batter. Repeat until all the batter is gone. Top with a sprinkle of chocolate chips and bake in the oven for about 18-22 min depending on your oven. Check that a stick comes out clean when inserted in the middle of the cake.

5. Let the muffins cool completely before removing them from the muffin pan. Remember that these are vegan muffins so they can be a little delicate before they are cooled.

6. Store in an air tight container for 4-5 days.

   Enjoy!