- 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