Healthy Chocolate Peanut Butter Muffins made with whole grain flour, no oil and dairy-free friendly. These are simple and quick and the perfect excuse to enjoy chocolate with breakfast.
It’s muffin time, friends!
Muffins are one of my favorite things to bake because they’re quick and pair perfectly with your favorite cuppa. I mean muffins + coffee = heaven. Or tea, whatever you prefer.
Something about enjoying freshly baked goods with your morning beverage makes you just want to slow down and appreciate the little things.
Or sometimes you’re rushing out the door while shoving said baked good in your mouth, trying not to spill your coffee everywhere. I get those days too.
Whatever kind of morning you have, chocolate peanut butter muffins will make it better.
Chocolate + Peanut Butter 4 LYFE.
My youngest sister says she doesn’t like peanut butter but I think she is a big fat liar. And probably adopted.
JK, love ya Tor.
But COME ON who the heck doesn’t like chocolate and peanut butter?!
I digress.
So these bad boys are pretty quick and can be whipped up in no time. Whether you’re making a batch after dinner for next morning’s breakfast or in the mood for some weekend baking, these chocolate peanut butter muffins need to get on your list.
For these Chocolate Peanut Butter Muffins You’ll Need
- whole wheat pastry flour or gluten-free all-purpose flour
- unsweetened cocoa powder or cacao powder
- baking powder
- baking soda
- salt
- applesauce
- maple syrup
- sugar
- creamy peanut butter
- milk of choice
- chocolate chips (and/or peanut butter chips)
Like most muffin recipes, this one is really simple and you just need a couple of bowls to mix the wet and dry ingredients separately before mixing the batter.
For the chips I used both a mixture of dark chocolate chips and some peanut butter chips I found hiding in my pantry. My pantry could really use a deep cleaning so using the peanut butter chips here was a good excuse to get rid of something. Well that and they’re obviously delicious.
If you need dairy-free, stick with these chocolate chips.
Easy mixing bowl muffin recipe
I brought chocolate peanut butter muffins into the gym so clients could enjoy one after class and I am fairly certain they were enjoyed! The other trainers loved them too.
Chocolate for breakfast is always a win in my book.
Healthy Chocolate Peanut Butter Muffins [dairy-free]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Print Recipe
Pin RecipeDescription
Healthy Chocolate Peanut Butter Muffins made with whole grain flour, no oil and dairy-free friendly. These are simple and quick and the perfect excuse to enjoy chocolate with breakfast. Gluten-free friendly using a 1-to-1 all-purpose flour.
Ingredients
Dry ingredients:
- 3/4 cup whole wheat pastry flour or 1-to-1 gluten-free all-purpose flour*
- 1/3 cup + 1 TBSP unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
wet ingredients:
- 3/4 cup applesauce (or well mashed banana)
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar (cane, coconut, date, etc.)
- 1/2 cup creamy all-natural peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened non-dairy milk (I used cashew)
- 2/3 cup dark chocolate chips (or mix in peanut butter chips too)
Instructions
- Preheat oven to 375ºF. Grease 12-cup muffin tin or line with paper cups; set aside.
- In medium bowl combine all of dry ingredients; set aside.
- In large bowl whisk together applesauce, maple syrup and sugar. Add peanut butter, whisking until combined. Then add in egg and vanilla, whisking until smooth.
- Gently add dry ingredients to large bowl, using spatula to gently stir a couple of times, then add in milk; use rubber spatula or large spoon to stir together wet and dry ingredients until just combined. Fold in chocolate chips. Avoid over-mixing. Batter should be wet and fairly thick.
- Evenly distribute batter into muffin pan, about 2/3 way full.
- Bake muffins for 18-20 minutes, or until inserted toothpick comes out with no wet batter. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
- Store muffins in airtight container at room temperature; muffins best enjoyed within 3 days.
Notes
*You may sub half all-purpose flour with half whole wheat flour. Using all whole wheat white flour is also an option, though the muffins may turn out slightly more dense.
Nutrition info approximate, calculated with chocolate chips.
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 206
- Sugar: 15g
- Fat: 11g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
Keywords: healthy chocolate muffins, dairy free muffin recipes, dessert for breakfast
Brittany Audra @ Audra's Appetite says
For as much as I love chocolate + PB, I haven’t made this combination in muffins in FOREVER! Can’t wait to try these 🙂
Macy says
These muffins look so goooood! PB + Chocolate will forever be one of my favorite combos! and my sister is the exact same way-I just don’t understand how one cannot love pb + chocolate goodness haha!
Kristin Haag says
Can regular all purpose flour be used if I don’t have whole wheat on hand?
Ashley says
Hi Kristin, subbing regular all-purpose should work – but I would do a full 1 cup of regular all-purpose flour. Let me know if you try! <3
Cassie says
YES to muffins! I love using gluten free all purpose flour as well as super finely ground oat flour! The peanut butter chips probably taste like Reese’s with the chocolate base. Can’t get enough!
Candice says
Hi Ashley,
I am fairly new to “Healthy” baking.
I was just wondering if you could use Almond Flour in place of the whole wheat pastry flour?
Thanks for a very informative site.
Ashley says
Hi Candice, almond flour is not a direct sub for whole wheat pastry flour. You often need almost double the amount of a nut flour compared to a whole grain flour. I haven’t tested this recipe with grain-free or nut based flours though so I can’t give you a good recommendation on the exact amount. It’s best to stick to the recipe as written here in this case.
Lilly Betesh says
What kind of Choc chips or peanut butter chips do you use ?
Ashley says
Depends on what I am making/for who. When I want to keep things dairy-free I typically use Enjoy Life Brand. The peanut butter chips here are Sunspire – not dairy-free though. If I am making something for friends/fam who aren’t dairy-free I typically use nestle dark, ghirardelli or guittard (those are SO good just pricier).
Jennifer says
Can I add more apple sauce to replace the egg? Thanks!
Ashley says
I haven’t tried that myself so I can’t say for sure, but it would likely work. I usually replace an egg with flaxseed meal – 1TBSP + 3 TBSP WATER – let sit for 3 minutes.
Marianna says
Hi Ashley,
Can I use buckwheat flower instead of whole wheat?Thank you!
Ashley says
I haven’t done a lot of baking with buckwheat flour but if you’re familiar with how it substitutes it should likely be fine. You may need a little less is my guess and the muffins may come out a little more dense.
Molly says
This recipe is absolutely amazing and my husband was addicted to them too! Pretty sure we ate all of them in like four days. Oooops! 😉 Best, moist muffins we have had in a long time.
★★★★★
Ashley says
Yay!! So glad you liked them Molly 😀 Thanks for your comment and review 😉
Emily says
Made these today using 1/2 whole wheat flour and 1/2 unbleached white flour and they came out great! Just sweet enough, the perfect perfect peanut butter/chocolate flavor combo, and a lovely texture. I appreciate that this recipe uses pretty common pantry ingredients and I was happy I had everything on hand, including the PB chips. Approved by two hungry teenage boys and their mom😊 Will definitely be making these again.
★★★★★
Ashley says
Yay! Sooo glad you and the boys enjoyed them, Emily! Thanks so much for taking the time to comment and leave a review. You made my day!
Lou12 says
Is it possible to bake this as a loaf instead of muffins? If so, what would temp and time be? Can’t wait to bake these either way! Thanks!
Ashley says
It should work in a loaf pan, but I haven’t tested that one myself yet. If I were doing it I would use a 9 x 5 pan and bake at 350F – watch baking time after 15-20 minutes and you may need to cover it with foil at that point. Check again at the 40 min mark. My guess is that it’ll around 40-50 minutes. Check with toothpick in middle for wet batter.
Hope that helps! Would love to hear back if you try 🙂