We love muffins around our house. For me, they’re easy to make in big batches ahead of time and have on hand in the freezer whenever needed. And for the kids, it’s all about the taste.
The only problem with muffins is that they’re not always the most filling breakfast. And I’m always trying to make sure we are well-fueled and filled after breakfast. So I wanted a way to boost our muffins. Protein seemed like a good solution. It just so happens that my favorite protein source is also a good baking ingredient – peanut butter. Perfect!
Peanut Butter & Chocolate Chip Muffins
- 2 c. whole wheat flour
- 1 1/2 c. all-purpose flour
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 T. baking powder
- 1/2 t. salt
- 2 eggs
- 1 3/4 c. milk
- 2 t. vanilla
- 1/4 c. applesauce or oil
- 1/2 c. peanut butter
- 1 c. chocolate chips
1. In a large mixing bowl, combine the flours, sugars, baking powder and salt. In a separate bowl, mix together the eggs, milk, vanilla and applesauce or oil. Add the liquid ingredients to the dry ingredients and beat until combined.
2. Add the peanut butter and mix well. Stir in the chocolate chips.
3. Fill greased muffin tins 3/4 full and bake at 375 degrees for 15-17 minutes, until lightly browned on top. Makes approximately 2 dozen muffins, depending on size of muffin tins.
I will admit these muffins wouldn’t qualify as health food, but they make a great quick and easy breakfast. The peanut butter gives the muffins a nice boost of protein and makes the muffins nice and filling. A muffin combined with a smoothie is our very favorite breakfast!