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.
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.
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.
For Muffins
For Serving
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.
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!
It's peanut butter chocolate time! Check out these other easy breakfast, snack, and dessert recipes.
Mix your muffin batter for 10 to 12 turns with a mixing spoon, just until the dry ingredients are moist.
Avoid making muffin batter in advance. Letting the batter sit with baking powder in it will cause muffins not to rise.
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.
Use a scoop to fill your muffin tins. You will need 2 or 3 tablespoon scoops.
If you can, use a light-colored, non-shiny muffin pan for baking your peanut butter chocolate muffins.
Use the "toothpick test" to check for doneness.
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