Chocolate Peanut Butter Muffins
Servings: 12 muffins
Calories: 167kcal
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.
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Ingredients
Dry Ingredients:
- ¾ cup whole wheat pastry flour or 1-to-1 gluten-free all-purpose flour*
- ⅓ cup + 1 TBSP unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients:
- ¾ cup applesauce or well mashed banana
- ¼ cup pure maple syrup
- ¼ cup granulated sugar cane, coconut, date, etc.
- ½ cup creamy all-natural peanut butter
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup unsweetened non-dairy milk I used cashew
- ⅔ cup dark chocolate chips or mix in peanut butter chips too
Instructions
- Prep Equipment: Preheat oven to 375ºF. Grease 12-cup or line with paper cups; set aside.
- Mix dry ingredients: In a separate 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!
Video
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: 1muffin | Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 237mg | Fiber: 3g | Sugar: 14g