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Vegan-izing PB & Co Muffins

Posted Mar 22 2012 8:12pm

Anyone else get a kick out of watching the blueberries explode in the oven?

One of the most thoughtful gifts I’ve ever received was from a co-worker at my previous job. She visited The Peanut Butter & Company Sandwich Shop in NYC and brought me back a cookbook (thanks Maria!). It’s been proudly displayed in my kitchen ever since.

I was in one of those baking moods last night and remembered a recipe I’d seen for Peanut Butter Blueberry muffins.

With a few easy swaps I was able to make them vegan. I’m always amazed at how easy it is to “veganize” any recipe.


  • 2 cups flour
  • 1 1/4 cups sugar
  • 1/2 cup peanut butter
  • 1 tbsp vegetable oil
  • 1/2 cup (1 stick) vegan butter
  • 1 cup almond milk
  • 1 cup blueberries
  • 1 tbsp baking powder

From the original recipe I replaced the milk with almond milk, the butter with soy butter and the egg with 1 tbsp of vegetable oil. I also used organic whole wheat flour and organic white cane sugar.

Baked in greased cups for 15 minutes at 425. This recipe makes 12 muffins.

The whole house still smelled like peanut butter when I woke up this morning. Is there really any better way to start the day?

What are your go-to swaps in recipes?

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