LIGHT CHOCOLATE PEANUT BUTTER MUFFINS

I guess by now everybody knows that I am on a healthy diet & actually will have to keep following it for a good while until I lose all those extra kilos I gained since I gave birth (which was 4 years ago). Too long, ha? I know! But the good news is, I will be posting a lot of healthy recipes so if you are planning to lose weight, here is your chance.

Dieting for me doesn’t mean depriving myself of everything; actually I eat everything in moderation & try to find healthy alternatives for the things I love.

DESSERTS!! I love anything sweet especially cakes/muffins/cookies; anything that goes well with a cup of tea with milk. So, I am always in search of desserts that are low in calories yet still taste amazing!

This muffin recipe right here is a WINNER; it has only 2 1/2 tbsp whole wheat flour & 3 tbsp brown sugar yet it really tastes so chocolately & rich! The combination of peanut butter & chocolate is far beyond delicious!

A very moist & rich muffin that satisfies your sugar craving without feeling guilty.

LIGHT CHOCOLATE PEANUT BUTTER MUFFINS

  • Servings: 8-9 muffins
  • Difficulty: easy
  • Print

Ingredients:

Dry Ingredients:

  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 2 1/2 tbsp whole wheat flour
  • pinch salt
  • pinch cinnamon (optional)

Wet Ingredients:

  • 1/2 cup peanut butter
  • 1/2 cup yoghurt
  • 2 tbsp honey
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup semi sweet chocolate chips

Directions:

  • Preheat oven to 180 C.
  • Lightly grease a muffin tin with oil. Don’t use paper liners.
  • Mix the dry ingredients in a bowl. Set aside. In another bowl, mix the wet ingredients.
  • Add the dry ingredients to the wet ingredients & stir until just combined. Don’t overmix.
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin tin using an ice cream scoop.
  • Bake for about 13-18 minutes or until a tooth pick inserted in the middle comes out with few crumbs not batter.
  • Let cool in the tray for about 10 minutes then run a knife around each muffin & get them out. Serve warm or at room temperature.
  • Store in an airtight container at room temperature for about 3 days.
Notes:
  • I used Fino’s peanut butter but you can use any brand.
  • You can use dark chocolate chips instead of the semi sweet ones.
  • You can add nuts or dried fruits to the muffins.

Recipe adapted with changes from chelseamessyapron.com

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