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These Peanut Butter Chocolate Chip Muffins are my favorite breakfast, possibly ever. They’re my treat on the weekends instead of my normal breakfast jump start. They’re warm and scrumptious and easy to make. With only healthy coconut sugar they’re gluten free, dairy free and have a good dash of protein thanks to the peanut butter. So there’s no guilt starting off your day with delicious muffins and a hint of chocolate.

In fact, only the chocolate chips tip these muffins to almost, slightly, a little bit unhealthy. But if you really want to, you can use organic chocolate chips with a non-sugar sweetener. Just don’t substitute dark chocolate chips (anything over 60%). I tried that once and the balance of sweetness and dark chocolate doesn’t work so well.

Peanut Butter Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 10


  • 4 eggs
  • 1 cup coconut milk
  • 6 tablespoons Earth Balance "butter" melted and cooled
  • 3/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar
  • 1/2 cup all natural peanut butter
  • 1/2 teaspoon organic vanilla
  • 1/3 cup chocolate chips (don't substitute dark chocolate)


  1. Combine eggs and coconut milk in small mixing bowl set aside
  2. Melt butter in medium bowl and set aside
  3. Preheat oven to 375
  4. In a large mixing bowl, whisk together flour, baking powder, salt and sugar.
  5. Add butter, vanilla and peanut butter to the eggs and milk until smooth (it's fine if the peanut butter is clumpy)
  6. Pour liquid mixture into flour mixture and mix until just combined.
  7. Fold in chocolate chips.
  8. Scoop batter into paper lined muffin cups.
  9. Bake for 25 minutes

For this recipe we recommend:

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