Peanut Butter Chocolate Chip Muffins

 dry:
1 1/4 cups whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1/3 cup rolled oats

wet:
1/4 cup soy milk or water + 1 tsp chia seeds
1 large banana, mashed (or sub with 1/2 cup apple sauce)
3/4 cup agave syrup
1 tsp apple cider vinegar
1 tsp vanilla extract

warmed:
2-3 Tbsp virgin coconut oil (or another veggie oil)
4-5 Tbsp peanut butter

fold in: 1/2 cup dark chocolate chips, vegan

Directions:

1. Preheat oven to 350 degrees.
2. Combine the chia seeds + liquid, allow to sit and soak for a few minutes until seeds plump.
3. Combine dry ingredients in large bowl. Add in the wet ingredients including the chia seed mixture.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point - you don’t want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees. Serve warm.

Original here