Chocolate Peanut Butter Muffins
User Reviews
5
6 reviews
Excellent
Chocolate Peanut Butter Muffins
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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 cocoa powder unsweetened, 1 TBSP
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt 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 peanut butter creamy, all-natural
- 1 egg large
- ½ teaspoon vanilla extract
- ½ cup non-dairy milk I used cashew, unsweetened
- 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!
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 Information
Show Details
Serving
1muffin
Calories
167kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
16mg
(5%)
Sodium
237mg
(10%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 167kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 237mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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