Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Print

Chocolate Peanut Butter Muffins

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

Ingredients

  • 1/4 cup (25g) cocoa powder (use natural, NOT Dutch-process cocoa powder)
  • 2 tablespoons (11g) oat flour (See Note 1)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons (27g) brown sugar, lightly packed
  • 1/2 cup (120g) creamy peanut butter
  • 1/4 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 extract
  • 2 tablespoons (42g) honey
  • 1 large egg
  • 5 tablespoons (63g) dark chocolate chips

Instructions

  • PREP: 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

Notes

Note 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:
  1. Place the oats (old-fashioned or quick oats) in a food processor or small blender jar.
  2. 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

Serving: 8muffins | Calories: 156kcal | Carbohydrates: 14.1g | Protein: 5.9g | Fat: 9.8g | Cholesterol: 24.4mg | Sodium: 82.5mg | Fiber: 1.8g | Sugar: 9.4g