This post may contain affiliate links. Please read our disclosure policy.

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!

Healthy Peanut Butter Chocolate Chip Muffins

I love muffins!

Healthy Peanut Butter Chocolate Chip Muffins
Pumpkin Cream Cheese Muffin interior
FREE! My Best Fall Dessert Recipes!
Subscribe for a pastry chef’s best Fall recipes straight to your inbox!

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!

Healthy Peanut Butter Chocolate Chip Muffins

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.

Healthy Peanut Butter Chocolate Chip Muffins

They don’t even taste healthy.

Healthy Peanut Butter Chocolate Chip Muffins

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’.

Healthy Peanut Butter Chocolate Chip Muffins

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.

Healthy Peanut Butter Chocolate Chip Muffins

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.

Healthy Peanut Butter Chocolate Chip Muffins

These tasty treats will be perfect for breakfast, snack or even {gulp} dessert!

Healthy Peanut Butter Chocolate Chip Muffins
4.50 from 2 ratings

Healthy Peanut Butter Chocolate Chip Muffins

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!
Prep: 8 minutes
Cook: 25 minutes
Total: 33 minutes
Servings: 15 Muffins

Ingredients 
 

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 for better rise (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

Adapted from A Kitchen Addiction

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 459mg | Potassium: 198mg | Fiber: 3g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 227
Like this? Leave a comment below!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

4.50 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments

  1. Do 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.

    1. Hi 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!

  2. I 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!

    1. Hi 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!

  3. Oh 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!

    1. Wow! I’ll have to try the water substitution trick! Thanks for commenting! I am so glad you loved them!