Become a permanent morning person with our decadent peanut butter chocolate muffins! These delectable treats will put a smile on your face even on Monday mornings. Our recipe is an easy breakfast idea to make your mornings easier and more enjoyable. You can also enjoy our gluten-free peanut butter chocolate muffins as a midday pick-me-up snack. These muffins will satisfy your sweet tooth and nutritional needs, as we’ve paired them with fat-free Greek yogurt and berries.
How long will Peanut Butter Chocolate Muffins last for?
Your muffins will last for 3 days when left out on the counter and up to 1 week in the refrigerator. However, storing peanut butter chocolate muffins in the fridge will dry them out. We recommend storing them in a bread box. If you don’t have one, you can store them in a lidded container with paper towels at the bottom of the container. The paper towel absorbs the muffin moisture so your muffins are not sticky and wet. You can also store them in plastic bags with paper towels inside.
Can Peanut Butter Chocolate Muffins be frozen?
Yes, you can freeze your muffins by putting them into a plastic container or freezer bags with paper towels. Layer the bottom of the container with two paper towels, place your muffins on top, and top your muffins with more paper towels. Do not stuff the container with muffins because they will get crushed if you do so.
These intense chocolate muffins are a chocolate lovers’ dream, paired with a swirl of creamy peanut butter and low-glycemic sweetener making them great for breakfast.
Peanut Butter Chocolate Muffins Ingredients:
For Muffins
- 1 cup blanched almond flour
- ½ cup unsweetened cacao powder
- ½ cup Now Foods erythritol sweetener
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs + 2 large egg whites
- 1/3 cup melted unsalted butter
- 1 tsp vanilla extract
- 2 tbsp creamy unsalted peanut butter at room temperature (the drippy kind)
For Serving
- 2 cups fat-free Greek yogurt
- 1/2 cup blackberries
- 1/2 cup raspberries
How do you make Peanut Butter Chocolate Muffins?
Our recipe for Peanut Butter Chocolate Muffins is short and sweet. You’ll have breakfast goodness in 35 minutes.
Start by preheating your oven to 350 degrees and line 8 muffin tins with muffin liners. After that, grab a medium mixing bowl and whisk together almond flour, cacao powder, erythritol, sea salt, and baking powder. Next, find another mixing bowl to mix the eggs, egg whites, melted butter, and vanilla extract. Gradually whisk in the dry ingredients until you have a smooth, sweet-smelling batter. Now divide your batter between all the muffin tins, filling each tin three-quarters of the way. Use half a teaspoon of peanut butter for each muffin and stir the peanut butter in with a toothpick. Your peanut butter chocolate muffins are now ready to bake for 25 minutes. Once they’re done, remove your muffins from the oven and let them cool for 15 minutes.
How to portion Peanut Butter Chocolate Muffins?
Grab 4 dual-compartment meal prep containers. Put two muffins in the biggest compartment. In the smaller compartment, spoon half a cup of yogurt and berries. Don’t forget to snap a photo. This is an Instagram-worthy breakfast!
More Peanut Butter Chocolate meal prep recipes:
It’s peanut butter chocolate time! Check out these other easy breakfast, snack, and dessert recipes.
Low Sugar Chocolate Peanut Butter Cups
No Bake Chocolate Peanut Butter Bars
Here are some Peanut Butter – Chocolate Chip Granola Recipe – Gluten-Free – Healthy Snack Ideas
Nutty Peanut Butter Trail Mix Bars
Dark Chocolate Gingerbread Spice Pumpkin Bars
Vegan Triple Chocolate Brownie Cake
Other tips for making Peanut Butter Chocolate Muffins:
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Mix your muffin batter for 10 to 12 turns with a mixing spoon, just until the dry ingredients are moist.
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Avoid making muffin batter in advance. Letting the batter sit with baking powder in it will cause muffins not to rise.
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If you’re using this recipe to make breakfast ahead of time and expect to take your muffins to-go, you need muffin pan liners.
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Use a scoop to fill your muffin tins. You will need 2 or 3 tablespoon scoops.
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If you can, use a light-colored, non-shiny muffin pan for baking your peanut butter chocolate muffins.
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Use the “toothpick test” to check for doneness.
Ingredients
For Muffins
- 1 cup blanched almond flour
- ½ cup unsweetened cacao powder
- ½ cup erythritol sweetener
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs
- 2 large egg whites separate yolks from egg whites and only use the whites
- 1/3 cup melted unsalted butter
- 1 tsp vanilla extract
- 2 tbsp creamy unsalted peanut butter at room temperature the drippy kind
For Serving
- 2 cups fat-free Greek yogurt
- 1/2 cup blackberries
- 1/2 cup raspberries
Instructions
- Preheat oven to 350ºF and line 8 muffin tins with paper liners. Combine almond flour, cacao powder, erythritol, sea salt and baking powder in a medium mixing bowl and whisk to combine. In a separate medium mixing bowl, whisk together eggs, egg whites, melted butter, and vanilla extract. Gradually whisk dry ingredients into wet until batter is smooth.
- Divide batter between 8 muffin tins, filling ¾ of the way full. Spoon ½ teaspoon of peanut butter on the center of each muffin and use a toothpick to swirl. Bake for 25 minutes. Cool muffins at room temperature for 15 minutes.
- Place 2 muffins in the large compartment of 4 MPOF teal containers. Spoon ½ cup of yogurt into each small compartment and add berries.
