Chocolate Peanut Butter Muffins
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
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
- Prep Equipment: Preheat oven to 375ºF. Grease 12-cup muffin tin or line with paper cups; set aside.
- Mix dry ingredients: In medium bowl, combine all of dry ingredients; set aside.
- 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.
- 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.
- 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
- 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
Keywords: chocolate peanut butter muffins, chocolate chip peanut butter muffins, chocolate and peanut butter muffins