Muffins are one of the tastiest things ever (besides s’mores and cookies and a bunch of other things, of course), so what in the world could be better than a super delicious muffin that is so healthy you can eat it for breakfast!? Nothing- you’re right!
As the weather turns colder, it’s normal to love a warmer, more seasonal breakfast. That’s why, in this post, I will be sharing with you a deliciously healthy recipe for peanut butter chocolate breakfast muffins. They are super easy to make and so delicious that you simply won’t be able to resist them!
The first thing I did was to preheat the oven to 210⁰ C. This may seem high but after the first five minutes of baking, you reduce the temperature to 170⁰ C. The reason you begin baking the muffins at such a high temperature is to create an initial burst of steam to help raise the top of the muffins.
After preheating the oven, I mixed together the wet ingredients- the peanut butter, honey, yoghurt, vanilla and milk. I mixed them with a spoon until they were all completely mixed together. Then I added the dry ingredients- the flour, oats, baking powder, salt and cinnamon, and mixed together thoroughly.
The last thing I added was the chocolate chunks. I decided to use dark chocolate chunks, however, you can use chocolate chips or, for a healthier twist, sugar-free chocolate or even raisins.
Once I’d made my mixture, I scooped it into muffin tins. I had greased the tins so that the muffins would come out easily after baking.
As you can tell, theses muffins are oh-so-easy to make, and so completely delicious!!! Here’s the recipe!
Makes 8 | Preparation time 15 minutes | Baking time 15-17 minutes
- 1/2 cup peanut butter
- 4 tbsp honey
- 1/2 cup greek yoghurt
- 2 tsp vanilla extract
- 5 tbsp milk
- 1 cup plain flour
- 1/3 cup oats
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips
- Preheat the oven to 210⁰ C
- In a large bowl, combine the peanut butter, honey, yoghurt, vanilla and milk. Mix well.
- Add the flour, oats, baking powder, salt and cinnamon and combine thoroughly.
- Add the chocolate chips and fold into the mixture.
- Bake for 5 minutes at 210⁰ C before reducing the temperature to 170⁰ C and bake for another 10-12 minutes until the muffins are slightly brown on top and bounce back.
- Leave to cool for a few minutes before removing from the muffin tins and enjoying warm, or store in an airtight container for up to 3 days. Freeze if not eaten within this time.
Note: The recipe I used was my own but I took some inspiration from this lovely one: https://bromabakery.com/healthy-peanut-butter-banana-muffins/
I hope you enjoy these lovely muffins! Happy baking!