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Dairy Free Peanut Butter Chocolate Split Muffins

Prep Time15 mins
Cook Time20 mins
Total Time40 mins


  • 2 large eggs
  • 2 c unbleached flour
  • 1 c almond milk or milk of choice
  • 1/3 c brown sugar or coconut sugar
  • 1/2 c turbinado sugar or granulated sugar
  • 1/3 c coconut oil melted
  • 1 tsp vanilla extract
  • 1 T apple cider vinegar
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 T cacao powder
  • 2 T creamy peanut butter drippy
  • 1/2 c dark chocolate chips or chunks


  • Preheat oven to 350° F.
  • In a small bowl mix almond milk and vinegar. Allow to sit for about 3-5 minutes.
  • Lightly beat eggs and then mix in brown sugar, regular sugar, oil,vanilla and "buttermilk"
  • In a separate bowl, whisk together flour, sea salt, baking soda, and baking powder.
  • Add dry ingredinets to wet and mix together.
  • Split the batter in half. In one bowl, add the cacao powder and 1/2 of the chocolate chips and mix.
  • In the other half add peanut butter and gently swirl through (don't mix it too much.) You can also add chocolate chips to this portion as well if desired.
  • In a well greased muffin tin, spoon 1 part peanut butter mixture and one part chocolate mixture to fill about 2/3 of the muffin cup. Top with several more chocolate chips. (it helps to use a spatula to hold the first spoonful to one side of the muffin cup)
  • Bake for about 18-22 minutes or until a toothpick comes up clean.
  • Allow to cool for several minutes before eating. Store for several days in an airtight container or freeze leftovers.


The size of the muffin tin can shift the baking time. For these photos, I used large muffin cups and the baking was closer to 22 minutes and only made about 7-8 muffins. Smaller muffin tins or more average sized will call for closer to 18 minutes.