Peanut Butter Chocolate Chip Muffins

By Tiffany Published January 30, 2025 • Last Updated: January 30, 2025 31 Comments

These peanut butter muffins with chocolate chips are made with oat flour, maple syrup, and Greek yogurt for a moist, tasty breakfast or snack featuring my favorite combo: peanut butter and chocolate!

Batch of homemade peanut butter muffins with chocolate chips in a muffin tin. Text overlay reads, "Peanut Butter Chocolate Chip Muffins."

We love having muffins on hand for a quick and easy breakfast that we can grab and go. Blender Banana Bread Muffins, Pumpkin Chocolate Chip Muffins, and Buttermilk Oatmeal Muffins are some of our favorites.

And now I’m also making lots of peanut butter chocolate chip muffins. Because… um, hello? PEANUT BUTTER AND CHOCOLATE!

But wait – peanut butter in muffins?

Right. I hesitated too, thinking that might be an odd combination and there’s no way that would ever taste good, ever.

Guys. I was SO wrong.

These peanut butter muffins are THE BEST thing since sliced bread, and you need to make them ASAP.

PEANUT BUTTER MUFFINS WITH CHOCOLATE CHIPS

Surely, I don’t need to convince you that PEANUT BUTTER and CHOCOLATE are amazing together, do I?

I mean, if you haven’t fallen in love with my healthy copycat version of Reese’s Peanut Butter Cups, or soft and chewy Peanut Butter Chocolate Chip Granola Bars, or even my No-Bake Sweet and Salty Energy Bites, you’re seriously missing out…

But I won’t hold that against you.

Here’s your chance to catch up and experience pure bliss in the form of the amazing yet humble muffin… that is also GLUTEN-FREE and REFINED SUGAR-FREE!

OAT FLOUR FOR CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Guys. I’m not a gluten-free blogger. We found out that my daughter is sensitive to gluten, but she does fine with einkorn flour (read more about einkorn here).

So, I experiment with some all-purpose gluten-free baking mixes now and then and I’ve had success… (both Homemade Yellow Cake Mix and Mini Chocolate Chip Scones are AWESOME).

And I also experiment with Homemade Oat Flour on occasion. It’s the star of my famous Cinnamon Oatmeal Blender Waffles and I use it for half of the flour in Zucchini Bread Muffins.

I’ve tried it solo in muffins before, but they came out oatmeal-y to me. Like I just took a bunch of oatmeal, flavored it, and baked it in a muffin tin.

I don’t want muffins that taste like oatmeal. I want muffins that taste like muffins!

Luckily, I’ve cracked the code with these peanut butter muffins.

Image containing recipe ingredients rolled oats, peanut butter, Greek yogurt, maple syrup, eggs, baking soda and salt, cinnamon, milk, and chocolate chips.

INGREDIENTS FOR PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Let’s talk about all the ways these chocolate peanut butter muffins are amazing, shall we?

Oats

I started with rolled oats, but you can any type of oats you have because they’re going to get processed into a fine flour. And it will be the only flour in these chocolate chip peanut butter muffins.

Maple Syrup

Throughout our journey to quit processed sugar, I’ve learned that you can substitute maple syrup and/or honey for sugar in a lot of muffin-type recipes.

And this one is no exception.

I’m not a huge fan of the taste of honey in my baked goods, so I used maple syrup in this recipe. You can substitute 50/50 with honey to reduce the cost by a few pennies or use all honey if you don’t mind the honey flavor coming through.

Peanut Butter

You can’t have peanut butter muffins without peanut butter! I used organic creamy peanut butter from Costco which is made with just peanuts and salt (and it’s the cheapest natural peanut butter in town). I haven’t tested it myself, but you could probably use chunky peanut butter if you’d like, or even almond butter or sunbutter if you can’t do peanuts.

Greek Yogurt

I usually don’t bake with butter substitutes because, HELLO BUTTER, but my first test batch of these muffins used Greek yogurt, and they were perfection. And as my husband says, if it ain’t broke, don’t fix it.

The recipe calls for 6 ounces, which is the size of most individual yogurt cups. HOWEVER, I always buy yogurt in the big 32-ounce containers. (Or make my own.)

I used my kitchen scale to weigh 6 ounces of yogurt and recommend doing that too. If you don’t have a kitchen scale, 6 ounces is about ¾ cup.

Milk

The batter for these muffins is on the thick side, so we’re thinning it out just enough to make the batter pourable. I used whole milk, but again, you can substitute it with whatever your dietary needs require. Almond milk, cashew milk, rice milk, coconut milk…I’d say yes to them all.

Additional Ingredients

To round out the peanut butter chocolate chip muffins recipe, you’ll need eggs, baking soda, cinnamon, salt, and chocolate chips.

Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! It’s totally optional but adds a little extra to the salty and sweet combo. I love this flaked sea salt from Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE MUFFINS PEANUT BUTTER AND CHOCOLATE CHIP

Follow these simple instructions for the best peanut butter flavor muffins!

Step 1. Preheat the oven to 350F. Line two muffin tins with 14-15 muffin liners (I use reusable silicone baking cups) and set aside.

Step 2. In a food processor or blender (I used my Blendtec), process the oats until they’re a mostly fine powder. A few small pieces are fine. Transfer the oats to a large bowl, or to the bowl of a stand mixer.

Blender with ingredients for peanut butter chocolate chip muffins, including peanut butter, Greek yogurt, egg, and cinnamon.

Step 3. When the oven is completely preheated, add the remaining dry ingredients and wet ingredients – except the chocolate chips – to the ground oats. Stir by hand in a mixing bowl, or turn the mixer on low, until everything is incorporated together. Do not overmix.

Blender full of ingredients for chocolate chip peanut butter muffins all mixed together, with chocolate chips on top.

Step 4. Fold in the chocolate chips, stirring just until combined.

Chocolate chip peanut butter muffins mixture in muffin liners in a muffin tin.

Step 5. Pour the batter into the prepared muffin tin, filling each cup about ⅔ full.

Step 6. Bake for 15-18 minutes, or until the tops just turn golden brown.

Batch of homemade peanut butter chocolate chip muffins in a muffin tin sprinkled with flaky sea salt.

Step 7. Sprinkle salt on top of the peanut butter muffins, if desired. Let cool on a wire rack.

Store the peanut butter muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

MUFFIN PEANUT BUTTER CHOCOLATE CHIP TIPS

Make sure to let the oven preheat COMPLETELY before you start adding the wet muffins peanut butter ingredients to the dry. You need to bake these muffins as soon as they’re in the muffin tin, otherwise, the oats will start to absorb the moisture and become overly chewy. Which neither of us want.

If your peanut butter has added salt, taste before adding any additional salt to the batter – you may not need it!

Hand holding a homemade peanut butter chocolate chip muffin.

PEANUT BUTTER MUFFINS FAQS

What is the secret to moist muffins?

These peanut butter muffins are moist due to the Greek yogurt – it adds moisture to the batter without weighing the muffins down, so they still turn out light and fluffy.

What is the closest nut butter to peanut butter for chocolate chip peanut butter muffins?

Cashew butter or almond butter would be yummy choices if you need to skip the peanuts or try an alternative like sunbutter for nut-free muffins.

Are these good peanut butter muffins for a toddler?

Sure! For smaller portion sizes you can also use a mini muffin pan and lower the baking time – start checking if they’re done after 10-12 minutes. And I would switch to mini chocolate chips for smaller muffins.

MORE HEALTHY AND EASY MUFFIN RECIPES

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