Melty Chocolate Peanut Butter Muffins

These muffins are again a pretty healthy snack (only 2 tablespoons of oil!) but DO NOT taste healthy at all. For peanut butter/chocolate lovers like me, they are heaven. Also, they took only 10 minutes to throw together (plus cooking time). Healthier than most cookies and everyone will be shocked they're vegan.

  

Peanut Butter Chocolate Chip Muffins

Ingredients:

Dry:

-1 1/4 cups whole wheat flour

-1/2 tsp salt

-1 tbsp baking powder

-1/3 cup rolled oats

Wet:

-mixture of 1/4 cup soy milk + 1 tsp ground flax seeds

-1 large banana, mushed

-2/3 cup maple syrup

-1 tsp apple cider vinegar

-1 tsp vanilla

Warmed:

-2 tbsp coconut oil or peanut oil

-5 tbsp peanut butter

Fold in:

-1/2 cup dark chocolate chips

Method:

Preheat oven to 350F. Then mix together the soy milk and ground flax and set aside to meld a bit.

Combine dry ingredients in a large bowl, then add in wet ingredients (including the milk/flax mix).

Warm the peanut butter and oil in the microwave a bit - not too hot but warm enough so that it is melty and liquidy. Pour into the batter and mix well. The batter should be room temperature because you don't want the chocolate chips melting when you mix them in.

Pour into muffin cups, filling to the near-top, and bake for about 18-20 minutes. Delish!