Easy vegan peanut butter muffins
Easy vegan peanut butter muffins are ideal for a weekend breakfast. No mixer needed. Can be prepared in advance but quick and easy fresh from the oven!
Servings: 6 small muffins
- 2.5 oz spelt flour
- 2.5 oz plain flour
- 1 oz golden granulated sugar
- 1 tsp baking powder
- pinch salt
- 5 oz soy milk - You could try nut milk for a richer muffin. Dairy milk works too.
- 1 oz sunflower oil
- 1 tbs peanut butter
Heat the oven to GM 5/190°C/375°F. Sift the flour and spices and get rid of any big lumps from the sugar by rubbing them between your fingers. Have a silicone muffin tray ready or put your muffin cases into a tray, ready to go.
Put all the dry ingredients in a mixing bowl.
Whisk together the oil and milk. Add these to the dry ingredients along with a dollop of peanut butter. Fold together gently to make a lumpy batter. Mixing should take no more than 15 folds
Put your mixture into the cases. Then push a small spoonful of peanut butter down into the top of the batter in each case, so that it is almost submerged. Sprinkle a few oats on top.
Bake for 20–25 minutes, until risen and golden brown. Eat easy peanut butter muffins fresh from the oven, while the peanut butter is still oozing!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 235kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Calcium: 72mg | Iron: 1.5mg