Vegan peanut butter muffins

I’ve tried out a LOT of different vegan bakes in my time, and I have to say that they can often be disappointing. It’s easy to find delicious sounding recipes online, but sadly the end result doesn’t usually taste as good as it looks in the pictures. Which is why I wanted to share these yummy peanut butter and honey muffins from Nutritionist In The Kitch – a rare exception to the rule!

They’re super easy to make, don’t require any exotic (and therefore extremely hard to track down) ingredients, and they certainly won’t disappoint! The texture is somewhere between a cupcake and a muffin… I like to call it a ‘cuffin’…

So, start by heating the oven to 180, then whisk together a cup of flour (preferably whole wheat), a teaspoon and a half of baking soda and a pinch of salt. Next, add three tablespoons of peanut butter and two tablespoons of extra virgin olive oil, and mix everything together until crumbs form. You should probably use a fork, but I used my hands because it’s more fun!

To this, add 3/4 of a cup of almond milk and three tablespoons of honey. You’re supposed to have little clumps of PB in there, but make sure they’re not too big as you don’t want mouthfuls of powdery flour left in the mix. Spoon into paper cases and bake for about 15 mins.

When you’re serving them (or just eating them yourself!), drizzle some honey over the top. I also added some chopped Brazil nuts, because I think the crunch brings out the PB flavour in the muffins.

Here’s the original recipe – hope you agree that it’s one worth making!