Cut peanut butter and margarine into dry mixture until coarse crumbs appear. In a small bowl combine eggs and milk. Add to flour mixture and stir until mixture is lumpy. Fold in chocolate chips.
In a medium bowl combine the milk, peanut butter, sugar, eggs and vanilla until smooth. Add to the flour mixture along with the chocolate chips and stir just until combined. Spoon into prepared muffin tin and bake for 15 minutes or until toothpick inserted in the center of a muffin comes out clean.
How do you make chocolate chip muffins?
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
What is the recipe for chocolate muffins?
Directions Preheat oven to 400 degrees F. Line 18 muffin-pan cups with paper liners. In large bowl, whisk oats, flour, sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger. Bake 20 to 25 minutes or until toothpick inserted into centers of muffins comes out clean. Drizzle tops with chocolate.
Peanut Butter-Chocolate Chip Muffins
In a large bowl, cream together butter, peanut butter, white sugar, and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment. Add in eggs, one at a time, followed by milk. Mix well. Slowly add in flour mixture, mixing just until combined. Gently fold in chocolate chips.
These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. Plus, they're studded with mini chocolate chips!
In medium bowl, whisk flour, cocoa powder, baking powder, baking soda, ginger, and salt. In another medium bowl, stir zucchini, maple syrup, applesauce, egg, and vanilla. Fold wet ingredients into dry ingredients just until blended. Fold in chocolate chips.
Instructions. Spray a 24 count mini muffin tin with coconut oil (or any cooking spray) and preheat the oven to 400 degrees. Mix all ingredients except chocolate chips together thoroughly in blender or electric mixer until smooth. Mix in chocolate chips by hand. Place about 2 tablespoons of batter in each muffin tin, do not overfill.
I make these muffins exactly the same as my Nutella Chocolate Chip ones, with a couple substitutions. Mini Reese’s for the chocolate chips, vanilla for the hazelnut extract, and peanut butter for the Nutella. Everything is else is the same, and measurements are the same as well.
Peanut Butter Chocolate Chip Mini Muffins
Chocolate chips: I prefer to use dark chocolate chips, but mini chocolate chips, semi-sweet or dairy-free chocolate chips will all work well. My favorite thing about this recipe is that these muffins are seriously packing peanut butter flavor + over 7g protein per muffin.
Preheat oven to 350 degrees. Lightly grease a mini muffin pan. Mix butter and sugars together in the bowl of a stand mixer or a large bowl. Add eggs, one at a time. Add vanilla mix for a few seconds. Keep the mixer on low speed. With wooden spoon, or spatula, add dry ingredients and chocolate chips all at once.
Instructions. Preheat oven to 350°F. Combine all the dry ingredients (except chocolate chips) in a large mixing bowl and stir. Add in the peanut butter and almond milk and mix thoroughly. Add eggs and again mix thoroughly. Fold in chocolate chips.
Ingredients. 3 ripe bananas. 1 cup milk, dairy or non-dairy. 1/2 cup natural peanut butter. 1/4 cup pure maple syrup. 2 eggs. 3 cups old fashioned oats. 1/4 cup chocolate chips. 1 tablespoon baking powder.
Preheat oven to 400 degrees. Place ingredients in the blender and blend until well mixed. Pour batter into muffin tin greased with cooking spray or coconut oil. Add a variety of toppings into each muffin spot and stir. Cooking time varies - 9 minutes for regular muffins for me, 8 minutes for mini muffins.
Peanut Butter Mini Muffins Recipe: How to Make It
Healthified peanut butter banana muffins that you can actually feel good about eating. Sweetened with honey and mashed bananas, left moist from ripe bananas and protein-packed Greek yogurt, whole-wheat, creamy peanut butter, mini chocolate chips, and a melted peanut butter drizzle.
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins ? ? - No refined sugar, no flour, no oil, and under 100 calories!! They taste AMAZING and so EASY!! They taste AMAZING and so EASY!! RECIPE
Chocolate Chip Mini Muffins: Preheat oven to 280F and grease a mini muffin tin, then set aside. In a mixing bowl, combine all dry ingredients. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough, then scoop into 8 or 9 mini muffin cups. Place in the oven and immediately increase temperature to 325F.
Instructions. Preheat over to 375 degrees. Coat a muffin tray with cooking spray. Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg.
Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside. In a small bowl, beat together egg, banana, peanut butter, milk, and syrup. Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. Fill each cup 3/4 of the way full.
Peanut Butter Chocolate Chip Mini-Muffins
Preheat the oven to 350 degrees. Spray your mini muffin pan with nonstick spray. In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey, vanilla or almond extract and beat until combined. Add egg and beat into mixture. Beat in the salt, baking soda, oatmeal and oat flour.
Peanut Butter Banana Chocolate Chip Oatmeal Muffins – This post wins the award for the longest title ever! I know I say this about almost everything, but these are my new favorite muffins, hands down. I love peanut butter I love bananas I LOVE chocolate chips I love oatmeal. It’s just meant to be.
Preheat the oven to 330°F (165°C) or 300°F (150°C) if using a fan-assisted oven. Lightly grease a 9x5-inch (23x12-cm) loaf pan with cooking spray or butter and line with parchment paper all the way up the sides for easier handling later. In a medium-sized bowl, sift and combine together the flour, baking soda and salt.
Instructions. Preheat oven to 350’F. Liberally grease 9 muffin cups in a muffin pan. **. In a large bowl, mash bananas until completely smooth. Whisk in eggs. Then stir in peanut butter, baking powder, salt, and optional maple syrup. Gently fold in chocolate chips.
Instructions. Preheat the oven to 375° F. and line a 12 cup muffin pan with parchment paper liners. In a large bowl whisk together the flour, flax meal, baking powder, baking soda, salt and cinnamon.
Mini peanut butter chocolate chip muffins
Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops). OPTIONAL: For the peanut butter swirl, spoon a small dollop of runny peanut butter on the tops, and use a knife or toothpick to create swirls. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Peanut Butter Banana Chocolate Chip Muffin Recipe. My daughter raved about these muffins and said they were the best thing I made in a long time! It’s such a simple, one bowl, no-mixer muffin recipe that produces beautifully domed-shaped muffins. The batter is so easy to stir together that you can literally have these in the oven in five minutes.
Now, fold the dry ingredients - Gluten Free Flour, Baking Soda, Baking powder, Salt, Almond Meal. Pour Almond Milk and fold to combine everything. STEP 3: BAKE THE MUFFINS. Scoop out the batter and pour in the lined muffin tin. Top with some more Peanut Butter and Strawberry Jam.
Preheat oven to 350 degrees. In a medium mixing bowl, mash bananas well, into an almost-liquid consistency. Add eggs and stir to combine. Add peanut butter, honey, and milk and stir well. In a small separate bowl, add dry ingredients (other than chocolate chips): cocoa powder, baking soda, baking powder, and salt.