Peanut Butter Muffin Cups


  • 2 c. unbleached flour
  • 1 c. whole wheat flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. maple syrup
  • 1/2 c. agave nectar
  • 1/2 c. crunchy peanut butter, natural
  • 1/4 c. oil
  • 2 tsp. vanilla
  • 1 c. soy milk
  • 1/2 c. sweetened carob chips


  1. Combine the dry ingredients in a large mixing bowl. Stir together and make a well in the middle and add all the rest of the ingredients except for the carob chips.
  2. Stir until mixture is blended then fold in the carob chips. Place in oil sprayed muffin pan.
  3. Bake at 350 – 400 degrees for 12 – 15 minutes or until a tooth pick inserted in the middle of the muffin comes out clean.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.