Is there really a better combination than peanut butter and chocolate? These muffins have the perfect balance of peanut butter and dark chocolate. Not only are these muffins delicious, but they are also incredibly healthy and full of protein. You won't feel guilty for reaching for one, or maybe two. This recipe calls for whole wheat flour giving the muffins a nutty flavor. When replacing all-purpose flour with whole wheat, make sure to let the batter sit before baking, if you don't the muffins can come out tough and dense. This recipe also does not require any eggs, instead greek yogurt is used to make the muffins fluffy and moist.
Pull Together:
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup peanut butter
2/3 cup greek yogurt (plain or vanilla)
3/4 cup sugar
2 tsp vanilla extract
3/4 cup unsweetened vanilla almond milk
1 cup of chocolate chips
Next Steps:
Prepare a muffin tray with liners, or spray the tray then preheat the oven to 400F.
In a medium bowl, mix together the dry ingredients and set aside: flour, baking powder, baking soda, and salt.
Melt the peanut butter until smooth, slowly on the stove, or about 1 minute in the microwave. Whisk in the yogurt, sugar, vanilla, and milk until well combined.
Slowly fold the dry ingredients into the wet ingredients, followed by the chocolate chips, stirring until just moistened. Let the batter sit for at least 10 minutes. This allows the whole wheat flour to not dry out the muffins during baking, and it gives you the perfect amount of time to wash up the dishes or take a break before baking.
Divide the batter evenly among the muffins tins, filling almost all the way to the top.
Sprinkle with extra chocolate chips if desired and bake for 15-20 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes (if you can resist) and then transfer to a cooling rack to finish cooling.
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