As much as I love homemade pumpkin spice coffee creamer, pumpkin swirl black bean brownies and pumpkin chili, the temperature is getting chilly and my taste buds are ready to move on.
I’m already making a batch of homemade cinnamon granola every week. It totally hits the spot on that comforting yet healthy food craving.
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 was just too weird of a combination and there’s no way that would ever taste good, ever.
Guys. I was SO wrong.
These peanut butter chocolate chip muffins are THE BEST thing since sliced bread and you need to make them ASAP.
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 GLUTEN FREE and REFINED SUGAR FREE!
Guys. I’m not a gluten-free blogger. My family has been blessed to not have any food allergies or sensitivities so we’re able to eat things like New York style pizza crust and big thick slices of man bread.
But not everyone is so fortunate. So I experiment with some all-purpose gluten-free mixes now and then and I’ve had good success… (both homemade yellow cake mix and mini-chocolate chip scones are AWESOME).
But 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 that. I don’t want muffins that taste like oatmeal. I want muffins that taste like muffins!
And I also want muffins that aren’t packed with a bunch of sugar. We officially quit sugar a couple years ago, but it’s still a daily decision to figure out how to sweeten with honey or maple syrup instead of taking the easy route and defaulting white granulated sugar.
Now I admit that there’s a time and place for granulated sugar.
Some cookies and cakes won’t rise properly without it. In those cases, I’m all for choosing a healthier granulated sugar like coconut palm sugar or even raw cane sugar and using a bit less.
If you like online shopping, Thrive Market and Amazon have good prices on less-refined sugar.
But 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.
Peanut Butter Chocolate Chip Muffins
Let’s talk about all the ways these 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.
Maple Syrup
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 sub 50/50 with honey to reduce the cost by a few pennies, or sub entirely with honey if you don’t mind the honey flavor coming through.
Peanut Butter
You can’t have peanut butter chocolate chip 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 no-junk peanut butter in town). I haven’t tested it myself, but you can 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 ounces containers. (Or make my own.)
I used my kitchen scale to weigh 6 ounce of yogurt, and recommend doing that too. If you don’t have a kitchen scale, 6 ounces is about 3/4 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 with whatever your dietary needs require. Almond milk, cashew milk, rice milk, coconut milk… I’d say yes to them all. (Make your own nut milks with these recipes!)
One last word of “how to make these muffins amazing” before you jump in.
Make sure to let the oven preheat COMPLETELY before you start adding wet 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.
Follow the recipe exactly as written and you’ll be in peanut butter chocolate chip muffin heaven!
MORE HEALTHY AND EASY MUFFIN RECIPES
- Banana chocolate chip muffins
- Pumpkin chocolate chip muffins
- Corn dog muffins
- Banana nut muffins with crumb topping
- Buttermilk Oatmeal Muffins
Peanut Butter Chocolate Chip
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 minutes
- Yield: 18 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups rolled oats
- 1 cup peanut butter
- 6 ounces Greek yogurt
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 1/8 tsp salt**
- 1/2 cup milk
- 1/2 – 3/4 cup chocolate chips
- 1 Tbsp flaked sea salt or Kosher salt (optional)
Instructions
- Preheat the oven to 350F. Line two muffin tins with 14-15 muffin liners (I use re-usable silicone baking cups) and set aside.
- 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.
- When the oven is completely preheated, add the remaining ingredients – except the chocolate chips – to the ground oats. Stir by hand, or turn the mixer on low, until everything is incorporated together. Do not overmix.
- Fold in the chocolate chips, taking care not to overmix.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes, or until the tops just turn golden brown.
- Sprinkle salt on top of the muffins, if desired.
Notes
** If your peanut butter has added salt, taste before adding any additional salt to the batter.
Keywords: peanut butter chocolate chip muffins
any idea how jif/skippy/peter pan peanut butter will work. Trying to work off pandemic supply, ha.
Hi Gail,
Whatever you have on hand should work ok in this recipe! Hope this helps! 🙂
This looks fantastic! I have almond flour on hand. Do you think the recipe would work using a combo of half oat and half almond flour? TIA!
Hi Lisa, almond flour and oat flour have a very different texture than rolled oats. It may still work but it will have a grainier texture. We haven’t tested that though on this recipe. If you try this modification please be sure to report back and let us know how it goes. 🙂
Haha my exact reason for making these.. I’m sure it will work great!
Hi! These look amazing, but I have a quick question: I have some gluten free flour (Bob’s Red Mill “1 to 1”) on hand. Could I use 2 cups of GF flour instead of the oats?
I think you can, Grace!
I’m planning on baking these tomorrow and wondering if I can use no fat vanilla Greek yogurt instead of plain. They sound amazing!
Hi Arlene,
We haven’t tried vanilla flavored yogurt, but I’m sure it would come out tasty. If the yogurt is sweetened, they would probably be sweeter. Let us know how it comes out if you try it. 🙂
OMG we made these yesterday for family and friends and there is not even a crumb left. They were such a hit. Thank you for the recipe.
★★★★★
You’re very welcome Kathy!
Just ate a warm muffin fresh out of the oven. These are so yummy! I love that they have just the right amount of sweetness. Thank you, Tiffany for sharing another wonderful recipe that will bless my family 😊
You’re so very welcome Kristin!
I made these today for Father’s Day and they were absolutely delicious. I was looking for a wholesome peanut butter muffin recipe and stumbled across your blog! Safe to say that this recipe is a keeper. I added walnuts instead of chocolate chips to make them more savory.
★★★★★
Ooh, walnuts are a great addition. I’m so glad you liked these!
Looks so yummy!
Just one question: how many muffins it is? 15?
You’ll get 14-15 muffins Alisa!
These are SO good! I did half honey half maple syrup (because I’m cheap!). They are light and delicious… I think next time I will make them without chocolate chips… they really don’t need them and it will cut the sugar. Thank you so much!
So glad you liked them Lindsay!
I don’t use maple syrup much because it’s so expensive. Will white sugar work fine in the above recipe? Thanks
★★★★★
In theory it should Linda, but I haven’t tested it myself so I can’t say for sure and I don’t know if using sugar will make these overly sweet. You might want to try subbing honey instead for a less expensive option.
Okay, so these are amazing. I have to share them with the world – or FB Live….which is the same thing.
★★★★★
HAHA – thanks Stacy!!
Any idea on how to substitute the Greek yogourt with a no-milk alternative? My daughter has milk allergy and I’ve been putting away all of my recipes that involves yogourt but this one sounds so good!
Could you try a non-dairy yogurt Nathalie?
This sounds delicious! I have a bag of oat flour, so do you have any idea the processed amount of the oats (so that I can just use the flour instead)?
I’d go with two cups, minus two tablespoons. 🙂
You mention milk, but I don’t see it in the recipe?
YIKES! Fixing that right now. THANK YOU!