These muffins may seem less healthy than my others, and they probably are. After all, they have chocolate bits added to them, instead of fruits or vegetables. But as treats go, these are better than sugary ones with lots of white flour. And don’t worry about the peanut butter in these, I use it instead of oil in these delicious muffins.
Peanut Butter Chocolate Chip Muffins
Servings
12 Servings
Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup natural peanut butter without added sugar or oil
- 1/4 cup agave syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk or soy milk I used soy slender, which is sweetened with Splenda
- 2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6-8 packets of splenda or the equivalent of 1/4-1/3 cup
- 1/2 cup sugar-free chocolate chips or you can chop up a bar of high cocoa content chocolate
Instructions
- Preheat oven to 350. Line a muffin pan with paper muffin liners. Set aside.
- In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, peanut butter, and agave syrup until thick and creamy. Add vanilla extract and eggs, beating to combine. Add in the milk and stir until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt and Splenda or sugar substitute. Slowly add dry ingredients to mixer, stirring until just combined. Do not over-mix. Gently fold in the chocolate chips or bits, and stir until evenly distributed.
- Use a 1/4 cup measuring cup to fill paper muffin liners with batter. Bake 15-18 minutes, until tops are set.
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