whole wheat peanut butter chocolate chip muffins

Peanut butter + chocolate. A great combination? Or the greatest combination?

whole wheat peanut butter chocolate chip muffins | TetaLizza.com

I don’t know who came up with the magical and delicious idea of marrying these two flavors together but can we have a moment of appreciation for them? To be honest, if I had discovered it, I’d probably keep the secret to myself. KIDDING! I’d totally share it with you…for a price.

whole wheat peanut butter chocolate chip muffins | TetaLizza.com

There is no doubt that these muffins rock on the addition of peanut butter and chocolate alone. But why stop there? You’ve also got whole wheat flour AND Greek yogurt so these muffins can totally pass for a decent breakfast companion. Less guilt + more fill = lots of yum!

whole wheat peanut butter chocolate chip muffins | TetaLizza.com

I love that this recipe doesn’t pack a ton of sugar but hits the spot in the flavor department. The peanut butter lends a dense and rich feel to the muffin while the sprinkle of chocolate chips…well you know chocolate, it makes everything better.

whole wheat peanut butter chocolate chip muffins | TetaLizza.com

And homemade muffins in general? Another round of applause. Twelve individually parceled bundles ready to be shared or enjoyed through the week. These muffins freeze amazingly well too. So in honor of #muffinmonday, here’s the recipe!

enjoy | liz | xo

whole wheat peanut butter chocolate chip muffins
Yields 12
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups whole wheat flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/4 tsp salt
  5. 1 large egg
  6. 1/2 cup plain Greek yogurt
  7. 1/3 cup brown sugar, loosely packed
  8. 1/2 cup unsalted butter, melted and cooled
  9. 1/2 cup peanut butter, melted and cooled
  10. 2/3 cup milk
  11. 3/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350F. Place liners in a muffin tray.
  2. In a small bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a large bowl, whisk together the egg, yogurt and sugar until smooth. Pour in the melted butter and peanut butter slowly. Whisk until creamy. Add in the milk and whisk until combined.
  4. Add the dry ingredients to the wet and stir using a wooden spoon until partially combined. Add in the chocolate chips and mix until just combined. Do not over mix!
  5. Using an ice cream scoop (or 1/4 cup measure), fill muffin liners 3/4 of the way full. Bake for 15-18 minutes, or until set and just slightly golden. Remove and let cool before serving.
Notes
  1. After a few days, you may want to heat these up in a few seconds before eating.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
TETA LIZZA'S KITCHEN http://tetalizza.com/

One thought on “whole wheat peanut butter chocolate chip muffins

  1. Sammie says:

    How about one of THE greatest flavour combinations?? These are perfect, I’m looking to increase the amount if Wholemeal flour in our families diet – and – well – voila!! You’ve nailed it with these. Especially with long school days coming up I can see that these Muffins are going to be a total hit it our home. Thank you Liz xo. Sammie http://www.feastingisfun.com

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