Peanut Butter Muffins

Dairy Free
Calories: 243Carbs: 29Proteins: 7Fats: 11Serves: 12Fiber: 1
Serves: 12 Total time: 30M



1 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup PBfit peanut butter spread
1/2 cup maple syrup or agave
1/2 cup milk of choice
1/4 cup avocado oil
1 Tbsp vanilla extract
1/2 cup mini semi-sweet chocolate chips
¼ cup chopped peanuts

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Preheat the oven to 375 degrees F. Place the liners on the muffin tray and keep it ready.
In a medium bowl combine the dry ingredients together; whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl combine the wet ingredients; whisk the eggs and peanut butter until creamy. Add in the maple syrup, milk, avocado oil, and vanilla extract. Whisk vigorously until everything is well combined.
Pour the wet mixture into the flour bowl and mix it well without any lumps.
Fold the chocolate chips into the batter.
With the help of an ice cream scooper; scoop the batter equally into 12 muffin liners and sprinkle with chopped peanuts. Bake them for 20-22 minutes until the muffins look golden on top.
Place the muffins on a wire rack and serve them once cool down.