Mocha Muffins with Peanut Butter Buttercream

These moist and delicious chocolate mocha muffins are topped off with a luscious and smooth PB buttercream.


Dry Mix:

  • 1 3/4 cup All Purpose Flour
  • 1/4 cup Quinoa Flour
  • 2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 cup Cocoa Powder
  • Wet Ingredients:
  • 1/2 cup Applesauce
  • 3/4 cup Date Paste
  • 1/2 cup Coconut Yogurt
  • 80ml Espresso
  • 1 tablespoon Apple Cider Vinegar
  • 1 tsp Vanilla Extract

For Buttercream:

  • 1 can Chickpeas, drained
  • 2/3 cup Raw Cashews
  • 1/2 cup Plant Milk
  • 1/2 cup Smooth Peanut Butter
  • 3 tbsp Tahini
  • 1/4 cup Oat Flour
  • 1/4 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Lime Juice


  1. To prepare muffins, preheat oven to 180C/360F. Combine dry ingredients in a bowl and whisk well. Whisk wet ingredients in another bowl (ensure date paste is evenly mixed through).
  2. Pour wet ingredients into dry ingredients and gently fold till a wet batter forms. Scoop batter into a lined muffin tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
  3. Remove from oven and allow to cool. Meanwhile, make buttercream.
  4. To prepare buttercream, combine all ingredients in a food processor and process until smooth. Chill for 30 minutes before frosting your mocha muffins.
  5. Once frosted, top with fruit of choice.

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Guest Blogger Joanne – Planted Jo

Hey, I'm Joanne. I'm a student dietitian from Sydney, Australia. Having previously studied food science and human nutrition, I am always interested in the culture, social aspects, development and nutritional science of food. See all recipes by Joanne

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