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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Whole Wheat Chocolate Chip Peanut Butter Muffins

Chocolate Chips


Whole Wheat Chocolate Chip Peanut Butter Muffins


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…


Whole Wheat Chocolate Chip Peanut Butter Muffins


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 😀


Whole Wheat Chocolate Chip Peanut Butter Muffins


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.


Whole Wheat Chocolate Chip Peanut Butter Muffins


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 😉


Whole Wheat Chocolate Chip Peanut Butter Muffins


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.


Whole Wheat Chocolate Chip Peanut Butter Muffins


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

Whole Wheat Chocolate Chip Peanut Butter Muffins

A muffin packed with fibre rich whole wheat flour and kept moist by unsweetened applesauce and virtually fat free buttermilk.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 -12 muffins
Author: Emma


  • 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.
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