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Peanut Butter Chocolate Chip Muffins

February 13, 2017

Is there anything better than the combination of peanut butter and chocolate? It is way up at the top of my list. Reese’s Peanut Butter Cups will always be my favorite candy – particularly the mini ones.┬áMy mouth is watering just thinking about them. Luckily, these peanut butter chocolate chip muffins are much healthier for you than candy, but still plenty delicious.

I’ve been keeping an eye out for the perfect recipe to use the Bell Plantation Peanut Butter Thins crackers for a while now. These were a part of the very generous box that Bell Plantation sent me. You can read more about my love for Bell Plantation and how I came by these products in this hummus recipe. And this Tex-Mex Quinoa recipe. And also in this oatmeal recipe. I really do love their products so much!

The original recipe I based this one off of is called Graham Cracker Chocolate Chip Muffins and it can be found here.

These Peanut Butter Thins are a perfect snack all on their own. They are also a great substitute for graham crackers. I’ve heard they make a great pie crust and will definitely be trying that out in the future!

bell plantation, peanut butter thins, pb2, pbthins, vegan

Whenever I’m snacking on these (including when I was making these muffins) I always manage to drop one or two and Roxy does not mind one bit! Most of the time I’ve hardly realized I’ve dropped one before she’s crunching away, happily wagging her tail.

For this recipe, I measured out one cup plus about half a handful into the food processor. Pulse a few times and voila! They become graham cracker consistency and are on their way to muffin dough.

I have a tendency to shy away from muffin recipes that call for toppings of any kind. This is probably nothing more than laziness but the extra step always seems like a pain. For that reason, I did not measure out the ingredients for the topping. I just added about two large spoonfuls each of the flour and brown sugar, and a generous sprinkle of cinnamon. I did measure out the Peanut Butter Thins before processing them though – that way I could snack on all remaining crackers!

Print Recipe
Peanut Butter Chocolate Chip Muffins
Delicious muffins with the perfect combination of peanut butter and chocolate flavors to start your day off on the right foot!
peanut butter chocolate chip muffins, breakfast, vegan
Prep Time 30 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
For The Muffins
For The Topping
Prep Time 30 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
For The Muffins
For The Topping
peanut butter chocolate chip muffins, breakfast, vegan
Instructions
  1. Preheat oven to 400 degrees F. Prepare muffin tin with liners or cooking spray.
  2. Whisk all dry ingredients together (flour, baking powder, salt, sugar, peanut butter crackers).
  3. In a separate bowl, mix milk, applesauce, chia seeds, and vanilla together.
  4. Mix wet ingredients into dry, just until combined.
  5. Stir in chocolate chips.
  6. Combine dry topping ingredients.
  7. Pour melted butter over topping mix and combine.
  8. Portion batter into muffin tins, filling each 2/3 full.
  9. Add one heaping spoonful of topping to each muffin.
  10. Bake for 16-19 minutes or until toothpick inserted comes out clean.
Recipe Notes

Allow chia seeds to mix with water for about 5 minutes before adding the rest of the wet ingredients.

You can use an egg or a flax egg in place of the chia seeds if desired.

Share this Recipe

These muffins are perfect for breakfast or a snack. I love having healthy little treats to wake up to in the morning!

peanut butter chocolate chip muffins

The perfect crunchy, peanut buttery topping!

Here’s the Nutrition Breakdown:
  • 216 calories, 5 grams protein, 7 grams fat, 36 grams of carbohydrate, 3 grams fiber

I would love to hear what you think about these!

 

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