These Chocolate Peanut Butter Muffins are the perfect excuse to have chocolate for breakfast! Made with whole-grain flour and no oil needed. Dairy free and gluten free friendly recipe.
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 Muffins
So these bad boys are pretty quick and can be whipped up in no time. Whether you’re making a batch after dinner for the next morning’s breakfast or in the mood for some weekend baking, these chocolate peanut butter muffins need to get on your list.
The Secret To Moist Muffins
The secret to keeping these chocolate peanut butter muffins so moist is applesauce or mashed banana. The fruit provides that added dose of liquid and natural sweetness you just can’t get anywhere else.
Note, if you do use mashed banana, the chocolate muffins will have a slight banana flavor.
Ingredients You’ll Need
If you’re a fan of FMK and into homemade treats, this quick and easy muffin recipe comes together with a list of ingredients you probably already have in your pantry.
- Whole Wheat Pastry Flour (or Gluten-Free All-Purpose Flour) – Whole wheat pastry flour is milled from a softer grain of wheat than traditional flour and has a slightly nutty flavor, which I LOVE in these chocolate muffins. If you are looking to make these gluten-free chocolate peanut butter muffins, feel free to use an equal amount of your favorite gluten-free all-purpose flour.
- Unsweetened Cocoa Powder (or Cacao Powder) – The darker the cocoa powder, the better! If you have cacao powder, that’s even better, since it is more natural and less processed.
- Baking Soda, Baking Powder + Salt – The baking soda and baking powder give these muffins their lift. The salt brings out all those chocolate and peanut butter flavors.
- Applesauce (or Mashed Banana) – Make sure to use unsweetened applesauce, since we are adding sugar. You can also sub an equal amount of ripe, mashed banana, but as mentioned before, it will impart a subtle banana flavor.
- Granulated Sugar of Choice – Any granulated sugar such as organic cane, coconut or date will work. These are much healthier than their refined white cousin.
- Creamy, All-Natural Peanut Butter – A creamy, all-natural, no sugar or salt added peanut butter is best – homemade is even better!
- Egg – One large egg at room temperature is enough to bind the dry and wet ingredients together.
- Vanilla Extract – Pure vanilla extract is the good stuff.
- Unsweetened, Non-Dairy Milk – I like cashew, but you can also use unsweetened almond or coconut milk.
- Dark Chocolate Chips (and/or Peanut Butter Chips) – Half dark chocolate chips, half peanut butter chips is the way to go!
How To Make Chocolate Peanut Butter Muffins
Like most homemade 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.
STEP 1 – Mix Dry Ingredients
Preheat oven to 375ºF. Grease 12-cup muffin tin or line with paper cups. In a medium bowl, combine whole-wheat (or gluten-free) flour, cocoa powder, baking soda, baking powder and salt.
STEP 2 – Mix Wet Ingredients
In a large bowl, whisk together applesauce (or mashed banana), maple syrup and sugar. Add peanut butter, whisking until combined. Then add in egg and vanilla, whisking until smooth.
STEP 3 – Combine + Fold In Chocolate Chips
Gently add dry ingredients to the large bowl of wet ingredients, using a spatula to gently stir a couple of times, then add in milk and gently stir a few more times. Fold in chocolate chips (and/or peanut butter chips). Avoid over-mixing. The batter should be wet and fairly thick.
STEP 4 – Scoop + Bake
Evenly distribute batter into the prepared muffin pan, about 2/3 way full.
Bake muffins for 18-20 minutes, or until an inserted toothpick comes out with no wet batter. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
The Best Chips To Mix-In
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.
Tips For Baking Muffins
- If you don’t have whole wheat pastry flour, you may use half all-purpose and half whole-wheat flour. Or, use all whole wheat white flour, but keep in mind the muffins may turn out slightly more dense.
- Do not overmix the batter. As soon as the dry ingredients are added to the wet ingredients, you want to make sure you stir as few times as possible. This ensures the chocolate muffins will come out soft and tender. If you overmix the batter, the muffins will be dense and gummy.
- Distribute the batter as evenly as possible for even baking. I like to use a large ice cream scoop to get the most proportionate and domed muffins as possible. Two large tablespoons work just as well, too.
How To Store
These chocolate and peanut butter chip muffins keep best stored in an airtight container on the kitchen counter for up to 3 days.
For longer storage, cool completely and place them in a large plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month. Grab one out of the freezer for a quick grab-and-go breakfast and thaw to room temperature.
More Muffin Recipes You’ll Love:
- Vegan Pumpkin Muffins
- Simple Healthy Chocolate Chip Muffins
- Whole Grain Almond Matcha Muffins
- Healthy Blueberry Muffins
If you make this Chocolate Peanut Butter Muffins recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 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
- 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)
- 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 of wet ingredients, 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 and enjoy!
*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.
Store muffins in airtight container at room temperature; muffins best enjoyed within 3 days.
Nutrition info approximate, calculated with chocolate chips.
- Serving Size: 1 muffin
- Calories: 167
- Sugar: 14
- Sodium: 237
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 16