Chocolate Peanut Butter Muffins

These healthy, yet indulgent Chocolate Peanut Butter Muffins are the perfect sweet treat for a quick snack or breakfast on the go!  YUM!

You'll find ingredients like unsweetened applesauce, creamy peanut butter, mini chocolate chips, sugar-free maple syrup, whole wheat flour, premium cocoa powder, unsweetened almond milk and a little sugar make the most delicious peanut butter and chocolate muffins!

So, who ate too much over the holidays?  Guilty!  *slowly raises hand in shame...*  LOL!  Isn't that what holidays are for?  🙂

'Tis the season to indulge in some healthier options.  However for many, (like myself) it's hard to give up something that tastes rich, chocolatey and indulgent!  Our bodies would go into shock. 

Healthy Chocolate Peanut Butter Muffins sound like a winner to me to get back on track with scrumptious healthy muffins with healthy ingredients! 

Plus, chocolate and peanut butter are one of the best combinations ever!  The whole wheat flour adds fiber, vitamins, and nutrients and the peanut butter elevates supreme flavor and the chocolate...well is  there anything better?

This peanut butter chocolate muffin recipe is super yummy, moist and rich in flavor!

Ingredients You Need

This recipe makes 12 luscious muffins and they are great for quick snacking and breakfast on the go.

• unsweetened applesauce (mashed banana can be subbed)
• sugar-free maple syrup (regular pure maple syrup, honey or agave nectar can also be subbed)
• healthy granulated sugar of choice (granulated sugar, coconut or brown can be subbed)
• creamy peanut butter (any nut butter can be subbed)
• salt
• baking soda
• unsweetened almond milk (any milk can be subbed)
• unsweetened cocoa powder
• whole-wheat flour (all-purpose or gluten free flour can be used)
• semisweet chocolate chips (dairy-free chocolate chips can be used)

Peanut Butter Drizzle / Chips

• creamy peanut butter
• maple syrup

How to Make Peanut Butter Chocolate Muffin Recipe   

1. Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or spray with non-stick spray.
2. In a large bowl, whisk together the applesauce, maple syrup, peanut butter, brown sugar, baking soda, and salt for 45 seconds.
3. Stir in the almond milk and whisk once more.
4. Sift cocoa powder and flour over wet ingredients and stir with a spoon or spatula until just combined. Make you you don't over-mix. You want to mix until just combined.
5. Fold in ½ cup chocolate chips.
6. Batter should be quite thick, but not pourable. Use a scoop to add the muffin batter to the muffin tins and fill ¾ full and sprinkle with a few more chocolate chips or peanut butter chips on top if desired.
7. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.

Peanut Butter Drizzle:

1. Put peanut butter into a microwavable dish for 20 seconds on high. Add maple syrup and stir together and then scoop into a ziplock back. Snip corner of bag and drizzle the peanut butter mixture on top of the muffins in a zig-zag motion.
2. Make sure to seal, will keep several days.

More Healthy Options!

• Oat flour can also be used.  Use 1 cup oat flour instead of 1 & ⅓ cups flour.

You'll find you can substitute other ingredients as well to make it your own adaptation with the sugars, flour, milk and nut butter.  I've listed some substitutes if you want to make them gluten-free, dairy-free and want to use other sugar options.

You can add some peanut butter mixed with some maple syrup.  Drizzle it on top!  Add some peanut butter chips to give it some contrasting color and more peanut butter love.  Not necessary if you want them healthier.

These muffins are best warmed up in microwave I think! 🙂Hope you enjoy these Chocolate Peanut Butter Muffins!  YUM!

More Healthy Muffins!

• Super Healthy Fudgy Double Chocolate Muffins
• Cinnamon Apple Muffins
• Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
• Skinny Peanut Butter Banana and Chocolate Muffins {GF} 
•  Skinny Apple Peanut Butter Mini Muffins

Healthy Chocolate Peanut Butter Muffins

Kim Lange

Healthy indulgent Chocolate Peanut Butter Muffins are the perfect sweet treat for a quick snack or breakfast on the go!  YUM!

4.71 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Breakfast, Snack

Cuisine American

Servings 12 Muffins

Calories 235 kcal

Ingredients

  

1x2x3x

• ¾ cup unsweetened applesauce (mashed banana can be subbed)
• ¼ cup sugar-free maple syrup regular pure maple syrup, honey or agave nectar can also be subbed
• ⅓ cup granulated sugar of choice coconut or brown can be subbed
• ½ cup creamy peanut butter any nut butter can be subbed
• ¼ teaspoon salt
• 1 ½ teaspoon baking soda
• ½ cup unsweetened almond milk (any milk can be subbed)
• ½ cup unsweetened cocoa powder
• 1 ⅓ cups whole-wheat flour (all-purpose or gluten free flour can be used)
• ½ cup semisweet chocolate chips + more for topping if desired (diary-free chocolate chips can be used)

Peanut Butter Drizzle / Chips

• ⅓ cup creamy peanut butter
• ½ teaspoon maple syrup
• Or
• Peanut butter chips

Instructions

 

• Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or spray with non-stick spray.
• In a large bowl, whisk together the applesauce, maple syrup, peanut butter, brown sugar, baking soda, and salt for 45 seconds.
• Stir in the almond milk and whisk once more.
• Sift cocoa powder and flour over wet ingredients and stir with a spoon or spatula until just combined. Make you you don't over-mix. You want to mix until just combined.
• Fold in ½ cup chocolate chips.
• Batter should be quite thick, but not pourable. Use a scoop to add the muffin batter to the muffin tins and fill ¾ full and sprinkle with a few more chocolate chips or peanut butter chips on top if desired.
• Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.

Peanut Butter Drizzle:

• Put peanut butter into a microwavable dish for 20 seconds on high. Add maple syrup and stir together and then scoop into a ziplock back. Snip corner of bag and drizzle the peanut butter mixture on top of the muffins in a zig-zag motion.
• Make sure to seal, will keep several days.

Notes

• Oat flour can also be used.  Use 1 cup oat flour instead of 1 & ⅓ cups flour.

 

Nutrition

Calories: 235kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gCholesterol: 1mgSodium: 296mgPotassium: 231mgFiber: 4gSugar: 15gVitamin A: 21IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Keyword breakfast, chocolate, healthy muffins, peanut butter

Tried This Recipe?Let us know how it was by commenting below!

Adapted from these Super Healthy Fudgy Double Chocolate Muffins