Chocolate Chip Peanut Butter Muffins. So moist and fluffy, you'd never believe these peanut butter muffins are healthy too!
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Peanut Butter Muffins

Yield: 12 muffins
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
40 mins
Fluffy chocolate chip peanut butter muffins with TONS of peanut butter flavor. Whole wheat and 7 grams of protein—a filling, delicious breakfast or snack!


  • 2 1/4 cups whole wheat pastry flour — OK to swap white whole wheat flour or regular whole wheat flour; will yield a more dense, sturdy muffin
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup creamy peanut butter
  • 1/3  cup brown sugar — light or dark
  • 1/4 cup coconut oil — melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3/4 cup low fat buttermilk — plus 2 tablespoons
  • 2/3  cup semi-sweet chocolate chips — or chopped dark chocolate


  1. Preheat the oven to 375 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the peanut butter, brown sugar, and coconut oil until well combined. Beat in the eggs 1 at a time, fully incorporating and scraping down the bowl between each. Beat in the vanilla.
  3. With the mixer on low speed, gently add 1/3 of the flour mixture. Once it has disappeared, add 1/2 of the buttermilk (pour it slowly so that it doesn't splatter), the next 1/3 of the flour, the remaining buttermilk, then the remaining flour. Fully incorporate between each addition and mix the batter just until everything is combined—do not over beat. Stir in the chocolate chips.
  4. Scoop the batter into the prepared muffin pan. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from the oven and let cool in the pan for 5 minutes, then gently turn the muffins out onto a cooling rack to cool completely.

Recipe Notes

Leftover muffins can be stored in an airtight container at room temperature for 3 days or individually wrapped and frozen for 1 month.
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Peanut Butter Muffins

Nutrition Information

Amount per serving (1 muffin) — Calories: 299, Fat: 18g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 469mg, Carbohydrates: 31g, Fiber: 16g, Sugar: 3g, Protein: 7g

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