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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Chocolate Peanut Butter Muffins

Chocolate and peanut butter is a match made in heaven. And with these all natural, oil-free muffins, you can indulge in a little decadence without feeling guilty!

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Makes 10-12 Muffins


When shopping for peanut butter, look for varieties that are made from 100% ground roasted peanuts, with no additives (vegetable oils or fats, salt or sugar.) You can also try hazelnut, almond or sunflower butters if peanut allergies are a concern.

Please Note: You can taste the banana in this recipe. We rather like the combination of chocolate, peanut butter and banana; however, if you don't like the taste of banana or want a more traditional chocolate-tasting muffin, you can use 1/3 cup of applesauce (pureed apples) in place of the mashed banana.

For the soy-free version: Use almond milk in place of soy milk.

As always, keep in mind that sweet baked goods (especially those with chocolate and peanut butter!) should be treated as an occasional indulgence, rather than an every day food.


  • 1 1/2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 cup + 2 tbsp. pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup mashed overripe banana (or 1/3 cup applesauce)
  • 2/3 cup soy or almond milk
  • 1 tsp. vanilla extract
  • 1/4 cup all-natural peanut butter (no added sugar or oils)


  1. Preheat the oven to 180°C / 375°F. Line a 12-cup muffin pan with cupcake wrappers.
  2. Sift flour, baking powder and cocoa into a mixing bowl. In a separate bowl, combine the maple syrup, mashed banana (or applesauce), plant milk and vanilla extract. Whisk until well combined.
  3. Add the wet mixture to the dry ingredients, and mix gently until just combined. (A few small lumps may remain and this is fine. Be careful not to over-mix the batter as it will result in dense or chewy muffins. )
  4. Fill each muffin cup to 1/3 capacity. Place a spoonful of peanut butter in the centre of the batter. Top each one with enough batter to make the muffin cups 3/4 full. Bake for 22-28 minutes, or until a skewer inserted into the centre comes out clean. 
  5. Allow muffins to cool in the pan for 10 minutes before removing.