These Chocolate Peanut Butter Muffins are moist, fluffy and the perfect excuse to have chocolate for breakfast – and peanut butter, too! Made with whole-grain flour and no oil needed. Dairy free and gluten free friendly recipe.
FLOUR – 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.
STORAGE – Store muffins in airtight container at room temperature; muffins best enjoyed within 3 days.
FREEZE – 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.
DAIRY-FREE – Make sure to use dairy-free/vegan friendly chocolate chips and peanut butter chips as needed.
Nutrition info approximate, calculated with chocolate chips.
Keywords: chocolate peanut butter muffins, chocolate chip peanut butter muffins, chocolate and peanut butter muffins