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Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food. The beauty of the age we live in is how accessible it has become to travel. You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot. Even if you remain right where you are, chances are the other people around you are coming and going. The world is opening up more and more, we are no longer isolated from each other. We are exposed to different ways of thinking, culture, languages, ideals. Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing. Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food.

Never underestimate the power of food. We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins.

Basically, while the French are making pastries, Americans are making muffins. Hm. That's fine. Taking two days to make something does not necessarily mean it will be automatically better. (In this case, however, I think it does.) But we don't always have the luxury of taking two days to make pastries when the fancy strikes. Life and work happens. Enter the humble muffin. Simple, humble, delicious, and quick to whip up. It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops. I promise, their sole intent in life is not give you a muffin top. Poor muffins. I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make. I hope I don't have to tell you they are also enjoyable to eat. Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen

Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

2 1/4 cups / 270g whole wheat or white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 Tbsp / 42g oil
1/4 cup / 61g yogurt
1/2 cup / 100g brown sugar
3/4 cup / 195g peanut butter
2 tsp vanilla extract
2 eggs
1 cup / 237g buttermilk
1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

Jenny's Notes:

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you.
Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe.
These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt

Breakfast, Bread

American

Yield: 12-14 Muffins

Author: Jennyblogs

Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.

prep time: 30 Mcook time: 18 Mtotal time: 48 M

ingredients:

2 1/4 cups / 270g whole wheat or white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 Tbsp / 42g oil
1/4 cup / 61g yogurt
1/2 cup / 100g brown sugar
3/4 cup / 195g peanut butter
2 tsp vanilla extract
2 eggs
1 cup / 237g buttermilk
1 cup / 175g chocolate chips

instructions:

How to cook Whole Wheat Peanut Butter Muffins

Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

NOTES:

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Calories

329.90

Fat (grams)

17.53

Sat. Fat (grams)

4.88

Carbs (grams)

39.14

Fiber (grams)

4.20

Net carbs

34.95