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0 from 0 votes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12


Dry ingredients

  • 1 1/2 cup (250g) coconut sugar
  • 1 cup (155g) white rice flour
  • 1/2 cup (85g) gluten-free flour blend
  • 1/2 cup (40g) cocoa or raw cacao powder
  • 2 tsp (10g) baking powder

Wet ingredients

  • 1 cup (250mL) plant-based milk, such as almond, soy or coconut
  • 1/2 cup (125mL) water
  • 1/2 cup (125mL) light-tasting vegetable oil, such as sunflower or rapeseed
  • 1/4 cup vegan chocolate, melted

Peanut butter swirl

  • 1/2 cup (180g) smooth or crunchy peanut butter
  • 1/4 cup (50mL) plant-based milk, such as almond, soy or coconut
  • 1 tbs (10g) coconut sugar


  • Preheat oven to 160C.
  • Sift all of the dry ingredients into a large bowl.
  • Add the wet ingredients to the bowl and mix until combined.
  • In a separate bowl, combine all of the peanut butter swirl ingredients until thoroughly combined. Add half of the mixture into the muffin batter and fold in but don't completely mix in.
  • Scoop and distribute the muffin batter into 12 lined muffin moulds. Spoon remaining peanut butter mixture on top of muffins. Use a blunt knife to roughly swirl the peanut butter into the top of the muffins.
  • Bake muffins in the oven for 25-28 minutes or until a skewer can be inserted into a muffin and it comes out clean.
  • Rest muffins for 5 minutes and enjoy! Muffins can be kept at room temperature in an airtight container for up to 3 days. Alternatively, freeze the muffins in an airtight container for up to a month.


If you can eat gluten, substitute both flours for 1 1/2 cups plain flour.