Go Back Email Link
–+ servings
Chocolate peanut butter muffins, cut in half and stacked, revealing their soft interior with gooey chocolate chips.
Print Recipe
4.87 from 60 votes

Chocolate Peanut Butter Muffins

Made with nutritious ingredients, these flourless Double Chocolate Peanut Butter Muffins are incredibly indulgent!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: Healthy
Keyword: Chocolate Peanut Butter Muffins
Servings: 8 muffins
Author: Chelsea Lords
Cost: $5.46

Equipment

Ingredients

  • Cooking spray
  • 1/4 cup cocoa powder
  • 2 tablespoons oat flour see note 1
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons light brown sugar lightly packed
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsweetened applesauce see note 2
  • 1/4 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 large egg
  • 5 tablespoons dark chocolate chips
US - Metric

Instructions

  • Preheat the oven to 350℉. Generously spray 8 of the muffin pan cavities with cooking spray, but don't use muffin liners!
  • In a large bowl, stir together the cocoa powder, oat flour (see note 1), baking soda, baking powder, salt, and brown sugar.
  • In a separate bowl, combine the peanut butter, applesauce, Greek yogurt, vanilla, honey, and egg. Mix until completely combined.
  • Add dry ingredients on top of wet and chocolate chips on top of that. Stir until just combined. Transfer the batter into the prepared muffin tin. If desired, top each muffin with a few more chocolate chips.
  • Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool in the muffin tin for 2–4 minutes and then gently coax out onto a cooling rack to finish cooling.

Video

Notes

Note 1: To make your own oat flour, place old-fashioned or quick oats in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
Note 2: If desired, you can use just applesauce or just Greek yogurt instead of a combination of both, but make sure to still use 1/2 cup measurement of whichever you choose to use.
Storage: Store peanut butter muffins in an airtight container at room temperature for 3 days or refrigerate for up to a week.
For longer storage, wrap and freeze for up to 3 months. Thaw at room temp or microwave briefly to warm.

Nutrition

Serving: 1muffin | Calories: 214kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 241mg | Potassium: 295mg | Fiber: 4g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg