Vegan Peanut Butter Blackstrap Molasses Muffins
Made with creamy peanut butter, infused with spices, and studded with dark chocolate chips, my vegan blackstrap molasses muffins are sure to become an instant favorite!
Servings: 12
Calories: 257kcal
Ingredients
- 2 cups spelt flour
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ⅓ cup unflavored soy or almond milk, room temperature
- ⅓ cup creamy natural peanut butter
- ¼ cup blackstrap molasses
- ¼ cup coconut oil, melted
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups vegan chocolate chips
- 2 tablespoons shredded coconut, optional
Instructions
- Preheat oven to 350° and line a 12 cup muffin tin with papers.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves and salt.
- In a separate bowl or small container, stir together the milk, peanut butter, molasses, coconut oil, and vanilla extract.
- Pour the wet mixture into the bowl with the dry ingredients. Stir just until the ingredients are fully combined.
- Fold in the chocolate chips.
- Divide the batter among the muffin cups and optionally sprinkle the tops with coconut.
- Bake the muffins for 20 to 22 minutes, until the tops spring back when lightly touched.
- Transfer the muffin tin to a cooling rack and allow the muffins to cool for a bit before serving (but they're extra awesome when still a tad warm).
Nutrition
Serving: 1muffin | Calories: 257kcal | Carbohydrates: 34.4g | Protein: 6.3g | Fat: 12.7g | Saturated Fat: 7.2g | Sodium: 149mg | Potassium: 395mg | Fiber: 3.4g | Sugar: 14.6g | Calcium: 70mg | Iron: 2.5mg