Peanut Butter Muffins with Chocolate Icing

Preheat oven to 180ºC (355ºF) and line a muffin tray with paper cases.

Beat peanut butter, dairy free spread, brown sugar and white sugar until fluffy, about a couple of minutes. Add eggs one at a time, beating well between adding each egg.

Add flour. Mix well. Add dairy-free milk. Beat until well-combined.

Spoon into muffin cases, about a tablespoon in each case. Bake in the centre of the oven for 20 minutes until golden brown. Remove from oven and cool completely before icing.

To make the icing, combine dairy free spread, cocoa powder and icing sugar and beat until well-combined. Pipe chocolate buttercream onto the top of each muffin.