Vegan Peanut Butter Mochi Muffins (gluten-free)
These vegan peanut butter mochi muffins are soft, chewy, crispy on the outside, and so delicious! They are easy to make and gluten-free too!
Print Recipe
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1 can full-fat coconut milk (well shaken)
- 1 cup dark brown sugar
- 1/2 cup Georgia Grinders creamy peanut butter
- 2 tbsp vegan butter, melted
- 1 tsp vanilla extract
- 2 cups Mochiko sweet rice flour
- 2 tsp baking powder
- 1/4 tsp salt (more if pb is not salted)
- 1/4 cup chopped roasted peanuts to sprinkle on top
Instructions
- Preheat oven to 350 degrees F. Grease muffin tin very well.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
- In a medium bowl, add the sweet rice flour, baking powder, and salt. Whisk to combine.
- In the bowl with the flax eggs, add the coconut milk, brown sugar, peanut butter, vegan butter, and vanilla. Whisk until well combined and smooth.
- Add dry ingredients to the wet. Whisk until well combined. Divide batter into muffin tin, filling the tins all the way up. Sprinkle chopped peanuts on top.
- Bake for 40 minutes or until tops are golden brown and set. Let muffins cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Best when eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days. Microwave for a few seconds when you want to eat them.
Servings: 12