Peanut Butter Chocolate Chip Muffins!

Peanut Butter Chocolate Chip Muffins!


These were a little dense and filling, as is everything I make with peanut butter! But they were tasty. I actually found that these were even better the second day. The flavours really came together.

Makes 12 Muffins

Per muffin: 184 calories / 16F / 7P / 2NC


  • 1 1/2 cup almond flour

  • 1/2 cup peanut flour (I used Tru-Nut)

  • 1/2 cup granulated monkfruit/erythritol sweetener

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup avocado oil

  • 1/4 cup unsweetened almond milk


  • 1/4 cup natural peanut butter

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/4 – 1/2 cup sugar free chocolate chips (I use Lily’s, and I used a little more than 1/4 cup)

  1. Preheat oven to 325F and line your muffin tin with paper liners.

  2. In a bowl, combine all your dry ingredients (almond flour, peanut flour, sweetener, baking powder and salt). Mix well with a whisk.

  3. Add your wet ingredients (avocado oil, almond milk, peanut butter, eggs and vanilla extract) and whisk until well incorporated. This should have a typical cake batter consistency. Add your chocolate chips.


  1. Distribute your batter evenly in the muffin tin. Bake at 325F for 30 minutes. Let cool completely before eating so you get the full peanut butter flavour!

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