If you’ve got that classic craving for the chocolate peanut butter combo, this recipe will help you stay satisfied while also staying healthy. Healthy chocolate peanut butter muffins are packed with flavor, perfect for a quick breakfast or snack, and are low in Weight Watchers points. The peanut butter is swirled onto the top ensuring each bite gives you that delicious peanut butter flavor.
Lily’s no sugar added chocolate chips help keep this recipe healthy and low in sugar. There are just two tablespoons of sugar throughout the whole recipe – which is fantastic compared to the whopping cup of sugar most muffin recipes call for. Because it’s low in sugar, the chocolate and peanut butter flavors really get to shine! If you’re not a fan of peanut butter, (although I don’t know who isn’t) almond or cashew butter would also work in this recipe. Grab what you need and give these a whirl.
Three reasons why you need to make this recipe!
Who wouldn’t want a healthy version of chocolate and peanut butter?!
The classic chocolate peanut butter combo is never a bad idea. And having it in muffin form keeps breakfast or snacks easy to eat, and easy to clean up.
These muffins are just three Weight Watchers points each.
And with the flavor these delicious muffins provide, the points are absolutely worth it. You may find yourself spending six points so you can eat two!
They keep really well.
Muffins are a great bake option because they store so well in the fridge or freezer. You can make large batches and have a whole month’s supply of healthy chocolate peanut butter muffins.
Ingredients you need to make Healthy Chocolate Peanut Butter Muffins:
- 2 eggs
- 2 tablespoons brown sugar
- ⅓ cup unsweetened applesauce
- ¾ cup 1% skim milk
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3 tablespoons Lily’s dark chocolate chips
- 3 tablespoons peanut butter, melted
How to make Healthy Chocolate Peanut Butter Muffins (step by step):
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with nonstick cooking spray.
- In a bowl whisk the eggs and sugar together until light and fluffy – about 1-2 minutes of whisking. Stir in the applesauce, milk, and vanilla extract.
- Fold in the all purpose flour, cocoa powder, and baking powder.
- Fold in the chocolate chips.
- Divide the batter evenly over the 12 muffin cups.
- In a small bowl melt the peanut butter in the microwave for 30 seconds at a time.
- Drizzle the melted peanut butter on top of each muffin. Use a toothpick or similar utensil to swirl the peanut butter around the top and into the batter. It will start to harden so do this process quickly.
- Bake the muffins in the oven for 20 minutes. Let them cool for 5 minutes.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 101, Fat 4 g, Saturated fat 1.15 g, Carbs 14 g, Fiber 2.4 g, Sugars 4 g, Sodium 49 mg, Protein 5 g.
WW Points
- Eggs 0 points
- Brown sugar 5 points
- Unsweetened applesauce 0 points
- Lowfat skim milk 1 point
- Vanilla 0 points
- All purpose flour 13 points
- Unsweetened cocoa powder 4 points
- Baking powder 0 points
- Lily’s dark chocolate chips 5 points
- Melted peanut butter 10 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Points- 3
Personal Points- 3-4 depending on your 0PP foods
Smart Points- green- 4 using WW recipe builder
Smart Points- blue & purple- 3 using WW recipe builder
Points Plus- 3 using PP calculator
Different ways to change up this recipe:
- Use any chocolate chips you’d like. It just might alter the points. Lily’s dark chocolate chips are 5 points for 3 tablespoons.
- You can substitute powdered peanut butter (PB2) if you’d like. It will decrease the muffins from 3 WW points to 2 WW points.
- Lily’s chocolate brand has a lot of flavors to choose from, so you can get creative with these muffins. White chocolate or butterscotch baking chips would be so good!
- Almond butter and cashew butter are great substitutes for peanut butter if you want to try different flavors.
- Sunflower butter works perfectly if you want to keep these muffins nut free. And it’s already easy to drizzle, so there’s no need to melt it.
Tips and Tricks for Making Healthy Chocolate Peanut Butter Muffins:
- If you melt the peanut butter in the microwave for longer than 30 seconds without stirring it, it’s likely to burn.
- Muffins are best stored in the fridge after day 1 and they will freeze well.
Similar recipes you’ll enjoy:
Healthy Chocolate Peanut Butter Muffins
Ingredients
- 2 eggs
- 2 Tbsp brown sugar
- 1/3 cup unsweetened applesauce
- 3/4 cup milk *I used 1%
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3 Tbsp lily's dark chocolate chips
- 3 Tbsp peanut butter, melted
Instructions
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with nonstick cooking spray.
- In a bowl whisk the eggs and sugar together until light and fluffy - about 1-2 minutes of whisking. Stir in the applesauce, milk, and vanilla extract.
- Fold in the all purpose flour, cocoa powder, and baking powder.
- Fold in the chocolate chips.
- Divide the batter evenly over the 12 muffin cups.
- In a small bowl melt the peanut butter in the microwave for 30 seconds at a time.
- Drizzle the melted peanut butter on top of each muffin. Use a toothpick or similar utensil to swirl the peanut butter around the top and into the batter. It will start to harden so do this process quickly.
- Bake the muffins in the oven for 20 minutes. Let them cool for 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried making these with dark chocolate kodiak mix and pb2? Was curious what variations were necessary.
HI, no but you definitely could, the chocolate kodiak mix would be the same amount and it is a little higher in points, the PB2 would obviously need to be in wet form
Hi,
I was wondering if you use convection bake or regular bake for the muffins?
Hi, I use regular bake