Last week’s Oat, Apple and Almond Butter Muffins post in my Wheatless Wednesday series was quite popular! As I mentioned, I (sadly) didn’t invent the term (although I thought I did! haha), but it’s something that definitely should be making a comeback. More variety is important in our diets! 🙂
Today’s recipe is a slight variation on an older recipe for Vegan Banana Chocolate Chip Muffins, but, according to my husband (who eats them), a yummy one! The peanut butter flavour is mild, so if you’d like it more prominent, feel free to add 1/2 cup instead of 1/3 cup!
Cranberry, Peanut Butter and Chocolate Chip Muffins | Vegan, Gluten-Free
A delicious recipe for cranberry, peanut butter and chocolate chip muffins that is naturally gluten-free, vegan, and low sugar.
- 1/2 cup chickpea flour
- 1/2 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/4 cup tapioca flour
- 1/4 cup organic unbleached cane sugar
- 1/4 cup maple syrup
- 1 1/2 tsp natural aluminum-free baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup extra-virgin olive oil (or walnut oil)
- 1 Tbsp chia seeds mixed in 1/4 cup water, wait for 10 minutes
- 3/4 cup cranberries fresh, or frozen
- 1/3 cup natural peanut butter
- 1/4 cup nut milk or rice milk
- 1/2 cup organic semi-sweet chocolate chips
- In a medium bowl, combine the flours, baking soda, baking powder and sea salt.
- In a large bowl, mix the sugar, maple syrup, add the egg replacement and mix well, then add the olive oil, and rice milk (or nut milk if you prefer). Then add the peanut butter and mix until smooth.
- Add the flour mixture and mix until just combined; add the chocolate chips and cranberries, and mix gently.
- Distribute the mixture equally into 10 lined muffin cups (you want it to be filled to the rim or slightly more), and bake at 375 F for approximately 25 minutes, or until golden on top and springy to the touch. Transfer to a cooling rack for 5 minutes.
- Unmold the muffins. Serve them warm or at room temperature. They’ll keep well at room temperature for a day or 2. You can easily put these in the freezer, or put them in a paper bag covered by a plastic bag with lots of small holes, and keep in fridge for up to 4 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 289kcal | Fat: 16g | Saturated fat: 4g | Sodium: 138mg | Potassium: 302mg | Carbohydrates: 33g | Fiber: 3g | Sugar: 15g | Protein: 5g | Vitamin C: 1% | Calcium: 62% | Iron: 1.5%