My slight obsession with peanut butter continues here with these whole wheat chocolate chip peanut butter muffins. I know I eat too much of the stuff so I tried to make these muffins a little healthier then many of my other muffin recipes. I used whole wheat flour (wholemeal in the UK), applesauce to help sweeten them, buttermilk because its incredibly low in fat and always makes muffins tender. And I added as little sugar as I could get away with. The whole batch only has 90 grams that’s 7 tablespoons of sugar included. Hey that’s pretty good for one of my recipes 😉
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I don’t really break my recipes down into calories, but I did with these just out of interest to see what they come out as. They seem to be around the 210 calorie mark and if you wanted to shave a few more off you could always leave out the chocolate chips . Though I do highly recommend you don’t, they really do at that little bit of va va voom…
After all who doesn’t love a warm muffin when all the chocolate chips are still soft and a little bit melty? Takes the whole muffin eating experience up a notch…. or is this just me? Answers on a postcard please 😀
And to make these even more dangerous and addictive I drizzled on a little melted peanut butter onto a few of them. Guess which ones went first? Again this is optional but highly recommended.
I don’t claim these to be skinny muffins, like I said before these come in at around 210 calories. Your average muffin tends to be around the 300 to 350 mark. I just swapped in a few alternatives to make them a little less calorific.
Hard to believe I know with all that melty peanut butter dripping down the side 😉 But it is true. The whole wheat (wholemeal) flour is a good source of fiber and a little better for you than white flours. To combat the heaviness this flour can bring to baked goods I used buttermilk as it always help’s to keep muffin batter moist and tender. The very low fat in buttermilk is nice as well 😉
The applesauce really replaces most of the fat in this recipe but I did find I needed to add a little oil still. As without it they were just wrong! They tasted a bit…. wrong! You could try using coconut oil if you wanted to try something a little healthier. I haven’t tried it but if I was to I would use the oil in it’s liquid state.
Give these a go they are fabulous and these are definitely my new favourite muffin and I am sure they will be yours too!
Whole Wheat Chocolate Chip Peanut Butter Muffins
- 175 grams whole wheat flour (wholemeal, (1 and 1/4 cup))
- 1 and 1/2 teaspoons Baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 grams dark chocolate chips ((1/2 cup))
- 1 large Egg
- 45 grams granulated sugar ((3 tablespoons))
- 45 grams soft light brown sugar ((4 tablespoons))
- 60 millilitres vegetable oil ((4 tablespoons))
- 120 millilitres buttermilk ((1/2 cup))
- 1 teaspoon vanilla extract
- 125 grams unsweetened applesauce ((1/2 cup))
- 110 grams peanut butter - smooth or crunchy ((1/2 cup))
- Lightly grease or line with cases your muffin pan.
- Pre heat your oven to 220C / 425F / Gas mark 7.
- In a medium sized mixing bowl mix the flour, baking powder, baking soda, salt and chocolate chips together until well mixed and place to one side.
- In another medium sized bowl or large jug put the egg, both sugars, vegetable oil and buttermilk in together and whisk until everything is well combined.
- Once well combined add in the vanilla, applesauce and peanut butter and whisk again until you have a smooth liquid.
- Pour the liquid ingredients into the bowl with the dry and very gently combine. Be gentle with the batter because you want your muffins to remain light and airy not dense which over mixing will do. It doesn't matter if your batter is lumpy looking - trust me 🙂
- Spoon the batter into your prepared muffin pan. Fill them up to the top, you will get between 10-12 muffins out of this batter.
- Pop them in the oven after 5 minutes you need to turn the oven down to 190C / 375F / Gas mark 5. The initial hot temperature will help them to rise then the lower one will bake them throughout without burning them.
- Once the time is up check them with a skewer to see if they are fully baked (it should come out clean) if they are take them out of the oven but leave them in their tray for 5 minutes.
- After 5 minutes take them out of the muffin pan and place them onto a cooling rack, if you like to eat them warm just give them 10 minutes to cool enough for handling. If you are going to store them allow them to fully cool down.
- All muffins are best eaten on the day of baking but they will keep in an airtight tin for 4 days and they freeze well too for up to 3 months.
Mmm! I bet these taste awesome! There’s just something about the combination of peanut butter and chocolate that makes me swoon!
It’s a great combination and works really well in these muffins 😀
Oh my days I absolutely love peanut butter! In fact, I take a good old PB&J to uni for lunch far too often 😉 I did read this article recently though that justified my love of peanut butter: http://www.huffingtonpost.com/2014/07/18/peaut-butter-good_n_5585819.html
I loved the idea of using applesauce and buttermilk to make a lighter muffin! I will definitely be trying these out!
Hi Julie thanks for the link I will definitely check it out I adore peanut butter! & I love a good PB&J sandwich 😀
Your muffins look so good! especially the ones with the choc chips and peanut butter….I’m not a very healthy person!:) I’ve never tried using applesauce in my cakes, it seems like such a strange replacement haha- can you actually taste the apple?
Hi Von the applesauce is really mild it keeps baked goods really soft and moist you can barely taste it it just helps keep the sugar content down! I’m not very healthy either!
I really like this recipe, they look beautiful. Love that they are sweetened with apple sauce, some of my favourite muffins are sweetened that way and they are so much nicer (More moist, as much as as i dislike that word). Can’t wait to try these. On the “to make” list they go!
Hi Emma, you are right applesauce is amazing in muffins and it’s a great way to cut some sugar out 🙂
My love of peanut butter is a running joke in my home. We have even had several “would you eat ______ with peanut butter?” conversations. We will be trying these within 24 hours! 😉
We have the same conversation in my house!!! I hope you enjoy them 😀
There’s nothing better than a recipe that is both healthy and tasty! Especially when peanut butter and chocolate are involved…an unbeatable combo!
Hi Brianna I couldn’t agree more 😉
hahaha oh gosh I loveeeee peanut butter!! I’m always looking for ways to incorporate it into recipes!! These look delicious – especially with the chocolate chips!
Hi Ashley thank you in my opinion you can never have enough peanut butter recipes 😀
You’d never guess these beauties were lower in calories! They look divine!
Hi Liz, thank you 😀
We are crazy for peanut butter! My husband would complain if I didn’t spread some peanut butter on his morning bread with bananas…These healthyish muffins look awesome, Emma.
Hi Angie thank you, I am totally with your husband banana and peanut butter are amazing together!
I like to think of these yummies as healthy-esque 🙂 They look ALL the deliciousness.
They are not overly bad for you 🙂 most of the ingredients are good for you it’s just the peanut butter and chocolate that are a little questionable! But they do taste good 😀
I have never eaten a peanut butter muffin but these look amazing. I want one for breakfast right now.
Peanut butter works wonderfully in muffins a great breakfast treat 🙂
Haha nothing wrong with having an obsession for peanut butter especially when yummy muffins are involved 🙂 I love that added the melty peanut butter – it looks incredible – I’ll take the whole batch please 🙂
Hi Kelly thank you I can’t help it I have always loved peanut butter I will eat it with anything!