Recipe: Peanut Butter Chocolate Chip muffins (no sugar, high protein)


If a little peanut butter is good, a lot is even better, right?

Well, maybe. These muffins taste amazing if you’re a peanut butter lover, but they’re denser and moister than what I usually prefer. Next time, I’ll probably cut the peanut butter to 3/4 cups and add another egg.


  • measuring cups and spoons
  • 1 mixing bowl
  • blender
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 1½ cup white whole wheat flour or whole wheat pastry flour
  • 1 cup natural unsweetened peanut butter, chilled
  • ½ teaspoon salt (skip if peanut butter is salted)
  • 1 teaspoon baking soda
  • 3 tablespoons xylitol (you can use another sugar substitute or an equal amount of sugar if you prefer)
  • 2 eggs, beaten
  • 1 cup cooked and mashed sweet potato
  • 1 cup unsweetened pear sauce or applesauce
  • ½ cup chopped bittersweet baking chocolate or chocolate chips (optional)


  1. Put flour, whey powder, salt (optional), and baking soda in a blender and whir.
  2. Add chilled peanut butter by spoonfuls, whirring every few spoonfuls.  Blend until the texture of brown sugar (soft and moist with small clumps that crumble when squeezed; see photo below). Transfer to bowl.
  3. Put sweet potato, pear sauce or applesauce, xylitol and eggs in blender. Blend until smooth.
  4. Beat sweet potato mixture into flour mixture until just blended. Do not overwork the dough.
  5. Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
  6. Bake 25 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out clean.
  7. Let cool completely before serving.

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