Description
These Chocolate Peanut Butter Muffins are moist, fluffy, and the perfect excuse to enjoy chocolate for breakfast. Made with whole-grain flour, no oil required, and easily adaptable for dairy-free or gluten-free diets.
Ingredients
- Dry Ingredients
- 3/4 cup whole wheat pastry flour or 1-to-1 gluten-free flour
- 1/3 cup + 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- Wet Ingredients
- 3/4 cup applesauce or mashed banana
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar
- 1/2 cup creamy natural peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened non-dairy milk
- 2/3 cup dark chocolate chips (optional peanut butter chips)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan.
- In a bowl, mix all dry ingredients and set aside.
- In a large bowl, whisk applesauce, maple syrup, and sugar. Add peanut butter and whisk until smooth.
- Whisk in egg and vanilla extract.
- Add dry ingredients to wet ingredients, stirring gently. Add milk and mix until just combined.
- Fold in chocolate chips. Do not overmix.
- Divide batter evenly, filling each cup about 2/3 full.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- You can substitute half all-purpose flour with whole wheat flour.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze fully cooled muffins for up to 1 month.
- Use dairy-free chocolate chips to keep recipe dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American