Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins

Makes 12 standard sized muffins

Nutrition Facts Per Serving: 160 Calories • 6g Protein • 20g Carbs • 7g Fat

*Optional additions to recipe will adjust calorie content and nutritional values.


  • 1 tablespoon ground flax
  • 1 cup oat flour
  • ¼ cup cacao powder
  • 1 scoop Amazing Grass Chocolate Plant Protein
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsweetened applesauce
  • ½ cup coconut sugar
  • ½ cup peanut butter
  • ¾ cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • Chocolate chips, for topping (optional)


  1. Preheat the oven to 350F and grease or line a muffin tin. Add 1 tablespoon of ground flax to a small bowl with 3 tablespoons of water; set aside for 5 minutes to thicken.
  2. Add the oat flour, cacao powder, Amazing Grass, baking soda, baking powder, and salt to a large bowl. Whisk until well incorporated.
  3. In a separate smaller bowl, mix the applesauce, sugar, peanut butter, milk, apple cider vinegar, and thickened flax egg together. Form a well in the center of the dry ingredients, then pour in the wet ingredients. Mix until well-combined.
  4. Divide the muffin batter evenly between the 12 muffin tins, then top with chocolate chips if desired. Bake for 22-25 minutes in the middle rack of the oven. Let the muffins sit for 5 minutes, then transfer to a cooling rack to let cool completely.
  5. Store at room temperature in a container with a loose-fitting lid for up to 5 days, or store in the freezer for up to 2 months

Plant Protein Chocolate


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