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%
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I love wheatless Wednesdays! These muffins look so tasty. The pop of colour from the cranberries just puts them over the edge. Yum!
Thanks Sharon! Glad you’re enjoying it! I agree, the bursting cranberries are pretty awesome! 🙂
Reblogged this on Pinterest: Pass or Fail.
Thanks for the reblog! I hope my recipe will be a “pass”! 😉
Oh I’m sure it will! 🙂 Peanut butter and chocolate is one of my favorite combinations ever, and you can never go wrong with cranberries! It looks pretty simple to put together too!
Looking forward to it. Make sure to tag me when you do so I can see your feedback 🙂
These are beautiful! I love how simple they are to make, yet how mouth-wateringly delicious they come out looking like! Thanks for sharing!
You are very welcome! They really are simple to make! Hopefully this will encourage more people to give it a shot 😉 Thanks for dropping by!
OH MY GOSH. This is just…. perfection.
Such a perfect combination of flavors! I’ll be making these 🙂
I thought it might make a few people drool a little… 😉
Make sure to tag me when you make them, I’d love to see and hear feedback!
Of course I will!! 🙂 Thanks for the great ideas!
My pleasure! 🙂
Beautiful! Please consider linking these up with Healthy Vegan Fridays this week!
Oooh that sounds cool! I’ve checked out your blog but am a bit confused as to participate… lol [reading more]
Wow these look delicious! As do all of your recipes! I love how you use wholesome, easily accessible ingredients. Definitely going to make these once I’m moved into my new house 🙂
These look SO delicious! Do you think it would work as a non-gluten-free muffin with just 11/2 cups regular wholewheat flour? 🙂
Absolutely! I’ve made the same recipe a few times and I’ve used whole spelt and rye flour as well; turned out just as delicious! If you make them, make sure you tag me in it, I’d love to see them and hear about it! 🙂
Hi! You mention baking soda in the instructions (step 1) but there is no mention of baking soda in the ingredients list. Is this a typo or is an ingredient missing? Just want to make sure these puppies turn out! 🙂 thanks!
Hi! So sorry about the confusion! I’ve actually made both with and without the baking soda and they turned out great, but I would say go ahead and use 1/4 tsp baking soda just to help everything rise.
Feel free to share your baking creation on social media and tag @eyecandypopper so I can see them! 🙂 Happy baking!
Hi!!! Can you please help me with an alternative to chickpeas flour in the recipe!!?? Thank you so much!!!
Feel free to use more of the other flours and skip the chickpea flour 🙂
Shalla Brown says
Thank you so much for taking the time to reply!!!!
No problem! Happy baking!