Chocolate muffin (again)

This chocolate muffin recipe turned out so well I decided to make it again. But this time as well as egg-free I wanted to make it dairy free! Ambitious? Yes but also a great success. I substituted crunchy peanut butter for the normal butter and almond milk for the cow’s milk and the results were again delicious. The little morsels of peanut added an extra dimension to the softness of the muffin.

peanut morsel

Even the non-peanut fan in the family enjoyed them. I’m also pretty sure that you could use almond butter instead to keep the consistency with the almond milk.

Chocolate peanut muffinAnyway if you haven’t tried these yet what are you waiting for, give them a go!

Egg and dairy free chocolate muffins (adapted from quick eggless choccy muffins)

  • 130g wholemeal flour
  • 170g demerara sugar
  • 2 tsp baking powder
  • 240ml almond milk
  • 4 tsp crunchy peanut butter
  • 1 tsp lemon juice
  • 60g cocoa powder
  • 4 tsp chocolate spread
  • 2 tsp vanilla extract

Set oven to 180C. Mix all the ingredients together. Spoon into muffin tins lined with paper cases. Bake in the oven for around 25 minutes well risen and firm on top.


6 thoughts on “Chocolate muffin (again)

  1. Chocolate and peanut butter is always a pleasure to eat. The muffins looks light and fluffy and the cases look beautiful, thanks for sharing. Have a delightful weekend!

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