Peanut butter chocolate chip mini muffins are a delicious treat to enjoy with a glass of milk or a hot cup of tea!
Some days you just need a little something sweet.
That’s exactly what happened to us last Friday. My son wanted a treat, and we didn’t have anything in the house that was sweet, so I decided to try to make a batch of peanut butter chocolate chip mini muffins. Mini muffins work really well for us because they are small, so you get a treat without a ton of sugar. Even if you eat two, that’s not too bad.
So I threw everything in a bowl while my older son colored and Baby Bee pretended that cupcake liners were hats, and about 15 minutes later we had peanut butter mini muffins with mini chocolate chips.
This recipe is super easy – just one bowl, and just simple ingredients.
For a muffin recipe like this, I just throw the dry ingredients in the bowl, whisk with a fork, and add the wet ingredients. Mix together, put in the pan, and that’s it. I used Trader Joe’s gluten free flour blend for these, and it worked well. TJ’s gluten free blend seems to do very well for muffins and cakes – the texture is very nice.
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Peanut Butter Chocolate Chip Mini Muffins - Vegan and Gluten Free.
- Preheat the oven to 350 degrees. Line two mini muffin tins with paper liners (for 18 mini muffins).
- Place the dry ingredients in a bowl and whisk with a fork.
- Add the non-dairy milk, unsweetened applesauce, and peanut butter and mix together.
- Add the mini chocolate chips and stir.
- Spoon batter into mini muffin cups (about a heaping tablespoon in each).
- Bake at 350 degrees for 15-18 minutes, until golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
That’s all there is to it! Enjoy!