Chocolate and Peanut Butter Swirl Muffins
Prep time: 
Cook time: 
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Serves: 12
Makes 12 muffins. These are adapted from's Skinny Chocolate Peanut Butter Swirl Cupcakes
  • ¾ cup non-dairy milk of choice
  • 1 tbsp apple cider vinegar
  • 1 cup whole wheat flour
  • ½ cup cocoa
  • 1 tsp vital wheat gluten
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ tbsp flax
  • 4½ tbsp water
  • 2 large very ripe bananas, mashed
  • 2 tsp vanilla
  • ½ cup chocolate chips
  • ¼ cup peanut butter
  1. Heat oven to 375 degrees. In a bowl, stir together the non-dairy milk with the apple cider vinegar and set aside for a few minutes. In a large bowl stir together the flour, cocoa, wheat gluten, baking powder, baking soda, and flax. You may want to sift in the cocoa so you don't end up with chunks of cocoa in your finished muffins. Add in the water, mashed bananas, and vanilla and stir until well combined. Add in the chocolate chips and give it another mixing. Pour batter into greased muffin tins (or you can use cupcake liners if you wish to skip the oil). heat the peanut butter in the microwave and then spoon about a tsp of it into each muffin. Using a knife or a toothpick, swirl the peanut butter around a bit. The swirling turned out best for me when I did 3 different glops into each muffin and then swirled them. Bake in the oven for about 20 minutes at 375 degrees.
Recipe by Green Leaves and Jam, a Plant-Based Diet at