Ingredients
- 1 cup white whole-wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup natural creamy peanut butter
- 2/3 cup fat-free vanilla Greek yogurt
- 3/4 cup coconut sugar
- 10 tablespoons baking stevia
- 1 egg
- 2 teaspoons vanilla extract divided
- 3/4 cup unsweetened vanilla almond milk
- 1/2 cup peanut butter chips plus more for sprinkling
Instructions
- Preheat oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large, microwave-safe bowl, melt the peanut butter until smooth, about 1 minute. Whisk in the yogurt, stevia, coconut sugar, egg, vanilla extract, and milk until well combined.
- Slowly fold the dry ingredients into the wet, followed by the peanut butter chips, stirring until just moistened. Cover and refrigerate 30 minutes.
- Using an extra large cookie scoop (or just a spoon) divide the batter evenly across the greased muffin tin, filling each depression almost all the way to the top.
- Sprinkle with extra peanut butter chips if desired and bake for 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and bake another 14-16 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes and then transfer to a cooling rack to finish cooling.
- Devour!
