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Healthy Peanut Butter Chocolate Chip Muffins
I love everything about muffins; the smell, the taste, the warmth, everything!!! I love all kinds of muffins, chocolate chip muffins, apple cinnamon muffins, cornbread muffins. But I don’t like muffin tops that cover sexy abs. Luckily, there are tons of tasty, six-pack friendly muffin recipes. This is one of my favorites.
- 3/4 cup whole wheat flour
- 1/2 cup whole wheat white flour or all-purpose
- 1 cup oats rolled or quick-cooking
- 1/4 cup wheat bran
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1/4 cup brown sugar
- 1/3 cup honey
- 1 cup peanut butter or reduce to ½ cup to lower calories
- 1/2 cup greek yogurt
- 1 eggs
- 1 teaspoon vanilla extract
- 7/8 cup milk I used whole milk
- 1/3 cup chocolate chips
Preheat oven to 375° and line or spray 15 muffin cups. [I actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky)
In a large bowl whisk together flours, oats, bran, soda, baking powder, and salt. Set aside.
In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
Fold the flour mixture into the wet mixture and mix until few lumps remain. Fold in chocolate chips being careful not to overmix. Two or three folds should do it.
Scoop the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
Let the muffins sit out for 15 minutes prior to baking (or you can skip this step).
Bake 12-15 minutes or until a toothpick comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
Let cool 2 minutes in tins until quickly removing the muffins to cool completely on a wire rack.
Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.
Notes: Recipe adapted from A Kitchen Addiction. Found via The Cooking Actress
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