I love muffins!
But I am not, however, a fan of muffin tops of the inedible variety. You know what I’m talking about! Fortunately these Healthy Peanut Butter Chocolate Chip Muffins are waistline friendly yet they taste indulgent!
I found these tasty snacks over on The Cooking Actress. You remember Kayle, she introduced us to that life-changing Flourless Chocolate Cake. So you know these are going to be good.
They don’t even taste healthy. My Husband asked me three times if I was sure these weren’t bad for him. He just couldn’t believe that they weren’t full of butter, oil and sugar!
Did I mention that they take under 10 minutes to get them in the oven? That means you can have fresh, healthy Peanut Butter Chocolate Chip Muffins in less time that it takes some people to get dressed in the morning. Just sayin’.
Now you have a choice to make with these muffins. It’s not quite Sophie’s Choice but it’s still very serious. You can use ½ cup peanut butter as was written in the original recipe for 190 calories a pop, or you can bake them with 1 cup peanut butter for an extra 50 calories each. Sound like an easy choice? It’s not. Trust me.
The extra peanut butter really brings out the peanut butter flavor (and adds moisture). If I am going to eat a peanut butter muffin, I want to taste peanut butter. For me, it’s as simple as that. But your muffin, your choice.
Everyone knows that the two Golden Rules of Muffin Baking are “Don’t over mix the batter” and “Get them in the preheated oven ASAP”. So I know that what I’m about to suggest is completely against “The Rules” but these muffins actually rose higher when the batter rested in the tins prior to baking. {Gasp!} Revolutionary.
These tasty treats will be perfect for breakfast, snack or even {gulp} dessert!
These easy Peanut Butter Chocolate Chip Muffins are healthy and delightfully flavorful! They are indulgently moist with the perfect texture! Try one for breakfast, snack or even dessert!
Ingredients
- ¾ cup whole wheat flour
- ½ cup white whole wheat flour (or all-purpose)
- 1 cup oats (rolled or quick-cooking)
- ¼ cup wheat bran
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- ¼ cup brown sugar
- 1/3 cup honey
- 1 cup peanut butter (or reduce to ½ cup to lower calories)
- ½ cup Greek yogurt (I use Fage 2%)
- 1 egg
- 1 teaspoon vanilla extract
- ½ + 1/3 cup milk (I used whole milk)
- 1/3 cup chocolate chips
Instructions
- 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
29 Comments
Kayle (The Cooking Actress)
March 20, 2014 at 7:35 pmnow I wish I’d used more peanut butter 😛
You are enough to make me blush, thanks for the shout out girl!! Your photos are gorgeous and I’m so glad you liked the muffins!
AmericanCooking22
March 20, 2014 at 11:27 pmOf course! It was my pleasure! You should try them again with more pb! So yummy.
Thanks for the compliment on the photos! I find taking photos of muffins really hard…I don’t know why.
Kristi @ Inspiration Kitchen
March 21, 2014 at 9:02 amWow! These muffins look fabulous! I love that they’re healthy and peanut butter is one of my favorite things in the world! I wish I was eating these for breakfast right now!
AmericanCooking22
March 21, 2014 at 9:06 amThanks, Kristi! Not to rub it in, but I am eating one right now and it’s fabulous! Happy Friday!
Consuelo @ Honey & Figs
March 21, 2014 at 1:39 pmI cannot get over how healthy these are yet how delicious they look! Seriously – peanut butter, honey, chocolate and greek yogurt?? Oh wow, these sound out of this world incredible!
AmericanCooking22
March 22, 2014 at 10:33 amThanks, Consuelo! They are so yummy!
Jill @ Vintage Kitchen
March 22, 2014 at 5:40 pmOh my word these look good! Must try them soon!
AmericanCooking22
March 22, 2014 at 8:09 pmThanks, Jill! Let me know if you do try them! All my taste-testers have been begging for the recipe!
Jill @ Vintage Kitchen
March 22, 2014 at 8:13 pmI’ll def try them and report back. 😉
AmericanCooking22
March 23, 2014 at 10:37 amYay! Make sure to use the extra pb 😉
Jill @ Vintage Kitchen
March 30, 2014 at 4:50 pmOk! Will Do! I love your blog!
AmericanCooking22
March 30, 2014 at 7:05 pmThanks, Jill!
Pamela @ Brooklyn Farm Girl
March 23, 2014 at 5:39 pmI can’t enough of your baked goods, these muffins look yum!
AmericanCooking22
March 23, 2014 at 5:44 pmThank you so much! You’re so sweet! I hope you try some soon!!
Cj
March 30, 2014 at 4:16 pmYum ~ Would love to see this submitted at FoodFotoGallery.com so I can share with all my foodie friends 🙂
AmericanCooking22
March 30, 2014 at 7:10 pmThanks! I’ll have to check it out!
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Stephanie Guo
September 12, 2014 at 2:17 amOMG! Peanut butter FTW!! I love love love peanut butter. Haha, I’d definitely add that extra cup! Maybe even slather some on top of the muffin xD
AmericanCooking22
September 12, 2014 at 12:40 pmHaha! I am all about the extra half cup!
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marshay
June 9, 2015 at 2:06 pmOh my gosh I just made these and the only difference between them and a cupcake is the crispy top. I loved how fluffy they are. I changed quite a few things however by cutting the peanut butter to 1/3 a cup, using 1/3 cup water in place of that portion of milk, using 1/4 a cup of honey, and grinding the oats into a flour as well as sifting the dry ingredients. Really beautiful and they rose perfectly using the high to low temp. oven trick. Thank you so much for this recipe. I was also able to get them down to 175 calories each and only made 12 muffins!
AmericanCooking22
June 9, 2015 at 10:35 pmWow! I’ll have to try the water substitution trick! Thanks for commenting! I am so glad you loved them!
Gina
September 27, 2016 at 5:11 amI made these last night and substituted spelt flour and low fat milk/Greek yogurt for the ingredients you listed. I personally would go lower on the salt, but those still came out incredibly good (even with 1/2 cup of peanut butter)! Thanks for sharing, will definitely make them again!
Lindsey
September 27, 2016 at 12:40 pmHi Gina, Interesting substitutions. I’m glad they came out great! The amount of salt probably depends on the type of PB you use – they vary drastically in salt-content. 🙂 Happy baking!
Lori
March 27, 2017 at 7:36 amDo you have the nutritional information for these? I am trying to add some protein to my diet and fiber. Also trying to reduce carbs but not eliminate….more trying to get better carbs. The nutritional information will help with that. I will make them anyway just was hoping to have the information. Thank you so much, they look woooonnnnnderful!! Can’t wait to try them. Have a great day.
Lindsey
May 9, 2017 at 2:51 pmHi Lori! I don’t have the nutritional information handy but you can always input the ingredients in nutritional calculator and then divide by the total servings to get a ballpark. Happy baking!
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