Home > Breakfast > Chocolate Peanut Butter Muffins Chocolate Peanut Butter Muffins June 1, 2020 | 223 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Flourless Chocolate Peanut Butter Muffins made with better-for-you ingredients! Chocolate Peanut Butter Muffins These muffins are amazing! They call for healthier ingredients and require very little sugar, compared with most muffins (like these chocolate muffins!). Plus, there is no wheat flour in these muffins. One of my favorite things about these muffins is that there are no strange ingredients that you probably wouldn’t have on hand or know exactly where they are in your grocery store. Often, healthy muffin recipes call for specialty flours, oil, or sweeteners, and my goal is to use easily accessible mainstream ingredients. And — of course — at no sacrifice to flavor! I mentioned that Chocolate Peanut Butter Muffins are flourless; instead of using white flour, or even whole wheat flour, we use oats. The oats are blended into a powdery oat flour. No need to buy this from the store, since it literally takes seconds to make at home. How to make 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 (see photo above on the right). Stir the oats around to be sure that all the oats have been finely ground. Measure the oat flour for these muffins after it’s been turned to flour and not in the original whole oat form. Two tablespoons isn’t a lot, but contributes to the overall stability and flavor of these muffins. Chocolate Peanut Butter Muffin ingredients Cocoa powder: Use natural cocoa powder, not a Dutch-process cocoa powder. I’ve tested these muffins with Dutch-process cocoa powder, and it does not work in these muffins! Oat flour. More on this in the section above. Baking soda, baking powder, salt. These baking agents help ensure a nice crumb and rise. Here’s how to make sure your baking soda and powder are fresh. Creamy peanut butter. Make sure to use a creamy, not chunky, peanut butter in these muffins. If using a natural peanut butter, be sure it is well mixed and incorporated (not separated or overly oily) before adding. Unsweetened applesauce. If using sweetened applesauce, you’ll want to reduce the amount of brown sugar. Vanilla Greek yogurt. Our favorite yogurt to use in these muffins is Honey Vanilla Greek yogurt (made by Greek Gods® — not sponsored). Whatever yogurt you choose to use, make sure you like it plain or you likely won’t love it in these muffins. Vanilla extract. Vanilla adds a nice flavor to the muffins. It’s not entirely necessary, so don’t worry if you don’t have any to add. Brown sugar. This recipe only uses 2 tablespoons, but if you aren’t used to healthier baked goods, you may want to increase the brown sugar to 4 tablespoons. Honey. This natural sweetener adds additional sweetness. The reason we use part honey and part brown sugar is because too much honey makes these muffins overly moist. Egg. These muffins need one large egg; I have not personally tested using egg alternatives. Dark chocolate chips: To keep these Chocolate Peanut Butter Muffins more on the nutritious side, we’re using dark chocolate. Dark chocolate has essential fats your body needs and is a powerful source of antioxidants. (Source.) Tips Make sure all ingredients are, in fact, gluten free. While the ingredients called for in these Chocolate Peanut Butter Muffins are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Anyone with celiac disease needs to avoid all traces of gluten! Generously grease the muffin tin. I don’t recommend muffin liners in this recipe; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing nicely. Add a few dark chocolate chips on top. I like to add three or four extra chocolate chips on top of each muffin before putting them into the oven. Not only does this make the tops look nicer, it also ensures there is a chocolate chip in every bite! More healthy baked goods Healthy Zucchini Bread with Greek yogurt Gluten Free Apple Muffins with almond butter Healthy Pumpkin Muffins with dark chocolate chips Peanut Butter Granola with coconut Healthy Banana Muffins with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Peanut Butter Muffins 4.89 from 52 votes - Review this recipe Flourless Double-chocolate Peanut Butter Muffins look sinful but are made with healthier ingredients! SAVE TO RECIPE BOX Print Recipe Chocolate Peanut Butter Muffins 4.89 from 52 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flourless Double-chocolate Peanut Butter Muffins look sinful but are made with healthier ingredients! Course Breakfast, Dessert Cuisine Healthy Keyword Chocolate Peanut Butter Muffins Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 8 muffins Calories 156kcal Cost $3.46 Ingredients1/4 cup (25g) cocoa powder (use natural, NOT Dutch-process cocoa powder)2 tablespoons (11g) oat flour (See Note 1)1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt2 tablespoons (27g) brown sugar, lightly packed1/2 cup (120g) creamy peanut butter1/4 cup (58g) unsweetened applesauce (See Note 2)1/4 cup (58g) vanilla Greek yogurt (we love Greek God's Honey Vanilla yogurt)1 teaspoon vanilla extract2 tablespoons (42g) honey1 large egg5 tablespoons (63g) dark chocolate chips InstructionsPREP: Preheat the oven to 350 degrees F. Generously spray 8 of the muffin tin cavities with nonstick cooking spray. Do not use muffin liners! The muffins will stick to the sides.DRY INGREDIENTS: In a large bowl, stir together the cocoa powder, oat flour (See Note 1), baking soda, baking powder, salt, and brown sugar.WET INGREDIENTS: In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, honey and egg, Mix until completely combined.FINISH BATTER: 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: 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 Recipe NotesNote 1: Make sure to measure the oat flour measurement for these muffins after it’s been turned to flour and not in the original whole-oat form. To make oat flour: Place the oats (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 chose to use. Nutrition FactsServing: 8muffins | Calories: 156kcal | Carbohydrates: 14.1g | Protein: 5.9g | Fat: 9.8g | Cholesterol: 24.4mg | Sodium: 82.5mg | Fiber: 1.8g | Sugar: 9.4g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.