Peanut Butter Chocolate Chip Muffins

For the most part, many of my choccolate recipes are sugary, high- calorie, cheat-day treats. But today I decided to switch gears and make a healthy chocolate chip muffin, complete with peanut butter for protein and cocoa powder, which contains no fat or sugar, and is rich in calcium, iron, magnesium, potassium, and even fiber! As you will read on, you will also notice there is no butter or fatty oils, but replaced with sugar-free maple syrup and coconut oil, which can positively affect our hormones for thyroid and blood sugar control. But what does any of this matter if the muffins don't actually taste good? Luckily, this isn't the case here and in the end you get a delicious muffin that you can enjoy for breakfast, a mid-day snack, or even dessert. 

Peanut Butter Chocolate Chip Muffins

Ingredients:

• 3/4 cup almond flour (or all-purpose flour)
• 1/2 cup whole wheat flour
• 1/3 cup cocoa powder
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 eggs
• 3 tbsp. all natural peanut butter
• 1/4 cup coconut oil
• 1/2 cup sugar free maple syrup
• 3/4 cup plain non-fat greek yogurt
• 1 tsp. vanilla
• 3/4 cup chocolate chips

Preheat your oven to 350 degrees F, and line a muffin pan with 12 liners. 

In a large bowl, whisk together all of the dry ingredients (first 5 ingredients). Then in a different large bowl whisk together the wet ingredients (eggs through vanilla).

Slowly add the dry ingredients to the wet ingredients using a hand or stand mixer. Lightly fold in the chocolate chips. Pour batter into muffin tin, filling each cup about 3/4 of the way full. Bake for 12-14 minutes until a toothpick inserted into the center comes out clean.