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 tablespoon brown sugar
- ⅓ cup unsweetened applesauce
- ¾ cup milk *I used 1%
- 1 teaspoon vanilla
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3 tablespoon lily's dark chocolate chips
- 3 tablespoon 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.
Amber Voigt
Is it baking powder or baking soda? You have baking powder in the list of ingredients but baking soda in the directions.
Drizzle
Hi Amber, yeah I realized my typo today thanks, it is baking powder that I use
Kayla
I have all of the ingredients except the apple sauce. Do you think the recipe would still be ok without it?
Drizzle
Hi Kayla, you can't just leave it out, you'd need to replace the "wet" ingredient with something, mashed banana maybe?
Sahar
Hi! Love your recipes! Would the points change without the peanut butter?
Drizzle
Hi, so glad you are enjoying the recipes, they might change but I only figured out the points for the recipe as states, you could always build it in your app without using it and see
Phaedra
Hey Kate,
Are these meant to be super dense? Mine turned out looking like "pucks" - they didn't rise at all. Any idea what I did wrong?
Drizzle
HI, no as you can see it the picture they are not too dense, denser than a store-bought muffin just due to ingredients used but not too dense, it is so hard for me to know what happened without being there sorry
Trisha
These are amazing ❤️ love your muffins.
Drizzle
Hi Trisha, so glad you enjoyed them muffins 🙂
Leah
Can you use almond milk or soy milk instead of dairy milk?
Drizzle
Yes it will work fine
WWSkinnyDipper
Try upping the baking powder total to 1 1/2 tsp and add 1/4 tsp salt. That should help the flour rise.
Bunny
These look yummy if you use light peanut butter will the points change?
Thanks
Betty.
Can you use almond flour .
Drizzle
I never bake with AF but I know it bakes differently, all I can suggest is to try
Jen
Does it have to be lily's dark chocolate chips?
Drizzle
No not at all, just know that regular chocolate chips will be slightly higher in points
Barbara
I made these muffins two ways with and without the peanut butter. They were devoured by my family. We love them both ways. Absolutely delish!!! Thanks so much. My husband asked that I make them every week.
Drizzle
Hi Barbara, yay.. I am so glad everyone enjoyed them 🙂
Suzanne
This looks so good! Do you use this base for any other muffin recipes?
Drizzle
No I have not but you definitely could play around with it 🙂
Vanessa
Thanks for sharing! How long can they be frozen for?
Drizzle
Hi Vanessa, I have had muffins in the freezer for up to 3 months easily 🙂
C3
Have you tried making these with dark chocolate kodiak mix and pb2? Was curious what variations were necessary.
Drizzle
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
Satinder
Hi,
I was wondering if you use convection bake or regular bake for the muffins?
Drizzle
Hi, I use regular bake