This recipe for Peanut Butter Chocolate Chip Muffins looked too good to pass up – and it was super easy to makeover with healthier ingredients. We all loved the results. (Except for Malachi, who didn’t try them because he doesn’t like peanut butter. He’s missing out!)
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It probably goes without saying that these muffins taste awesome with a glass of milk. They are easy to make ahead of time and serve the following day. (Although they really do taste best right out of the oven. Doesn’t everything?!) These muffins freeze well. They make a great snack. I love recipes like this! It doesn’t get any easier!
Peanut Butter Chocolate Chip Muffins
- 6 Tablespoons butter, melted
- ½ cup natural peanut butter
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2¼ cups whole wheat flour
- ⅔ cup sucanat
- 2 eggs
- 1 cup milk
- ¾ cup chocolate chips
- In a small saucepan, melt together the butter and the peanut butter.
- Meanwhile, in a mixing bowl, stir together flour, baking powder, salt, and sucanat.
- Add melted butter and peanut butter, eggs, and milk.
- Stir until well combined, then fold in the chocolate chips.
- Scoop batter into 18-24 paper lined muffin cups.
- Bake at 375° for 15-20 minutes or until muffins are golden brown.
- I use homemade peanut butter. It is amazing, so if you haven’t tried your hand at making peanut butter, learn soon! You’ll love it and it’s much easier than you think!
- I use freshly ground flour made from hard or soft white wheat. Soft wheat works best as it is lighter and fluffier (more like white flour – except still nourishing).
- Make these muffins even more moist by subbing 1/2 cup of milk for 1/2 cup of sour cream.
- Make these muffins ahead of time, freezing the batter like this. You’ll love this time-saving trick!
Are you a chocolate/peanut butter fan?