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Chocolate Peanut Butter Muffins

close up of chocolate peanut butter muffins with chocolate chips and peanut butter chips

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5 from 3 reviews

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.

Ingredients

Units Scale

Dry Ingredients:

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

  1. Prep Equipment: Preheat oven to 375ºF. Grease 12-cup muffin tin or line with paper cups; set aside.
  2. Mix dry ingredients: In medium bowl, combine all of dry ingredients; set aside.
  3. Whisk wet ingredients: 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.
  4. Make muffin batter: Gently add dry ingredients to large bowl of wet ingredients, using a 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.
  5. Bake: 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!

Notes

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.

Nutrition