These Protein Packed Peanut Butter Chocolate Chip Muffins are a protein packed, healthier twist to a classic chocolate chip muffin. They are soft, fluffy, and perfect for breakfast, a midday snack, or even dessert. Plus, they’re easy to make and can be enjoyed fresh or frozen for later indulgence.

Makes 10 regular size muffins

Enjoy a guilt-free protein treat with these protein packed peanut butter chocolate chip muffins!
Perfect for breakfast, midday snack, or dessert! These muffins are a staple at our house-delicious and easy to make!

These Peanut butter chocolate chip muffins are made with non-fat Greek yogurt and are a delicious and healthier twist on a classic treat. The rich, nutty flavor of peanut butter pairs perfectly with the sweetness of no sugar added chocolate chips, creating a satisfying balance in every bite. Using non-fat Greek yogurt in the batter adds moisture and a creaminess, while also boosting the protein content without the need for extra oil or butter.

These muffins are soft, fluffy, and perfect for breakfast, a midday snack, or even dessert. Plus, they’re easy to make and can be enjoyed fresh or frozen for later indulgence.

What ingredients do I need to make these Protein Packed Peanut Butter Chocolate Chip Muffins?

• No added sugar Peanut Butter- You could use Better N’ Peanut Butter or PB2 fit mixed with water or Skippy no sugar added peanut butter.
• Non fat plain Greek yogurt- for protein and creaminess. Used as a substitute for oil.
• White granulated sweetener-I like to use Lakanto monkfruit
• Egg- for protein and binding agent.
• Vanilla extract– for sweetness and flavor.
• Buttermilk Kodiak Pancake mix or any protein pancake would work. Keep in mind the point values will vary depending on the brand you use.
• Baking powder-a leavening agent to create a light and fluffy texture.
• Sugar free chocolate chips– I like to use ChocZero no sugar added milk chocolate chips.You could use Hershey’s no sugar added or Lily’s no sugar added chocolate chips.

How do I make these Protein Packed Peanut Butter Chocolate Chip Muffins?

Preheat oven to 350° degrees. Line a muffin tin with paper liners or spray a muffin tin with non stick cooking spray.

In a large mixing bowl, combine the peanut butter, Greek yogurt, sweetener, egg, and vanilla extract.

Stir until the mixture is smooth and well combined. 

Add protein pancake mix and baking powder to the wet mixture.

Gently stir until JUST combined. Do NOT over mix otherwise the texture will be very dense.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Sprinkle chocolate chips on top of each muffin. (about 6-8 chocolate chips per muffin) 

Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Serve warm or at room temperature.

Store leftovers in an air tight container in the fridge for up to week or freezer for up to 3 months. Reheat in the microwave.

Ingredients:

• 1/2 cup Better N’ Peanut Butter or 12 Tbsp PB2 fit mixed with 6 Tbsp hot water or Skippy no sugar added peanut butter
• 1/2 cup non fat plain Greek yogurt
• 1/4 cup white granulated sweetener-I like to use Lakanto monkfruit
• 1 egg
• 1 tsp vanilla extract
• 1 cup Buttermilk Kodiak Pancake mix
• 1/2 tsp baking powder
• 60 sugar free chocolate chips- I like to use ChocZero no sugar added milk chocolate chips.You could use Hershey’s no sugar added or Lily’s no sugar added chocolate chips.

Directions:

1. Preheat oven to 350° degrees. Line a muffin tin with paper liners or spray a muffin tin with non stick cooking spray.
2. In a large mixing bowl, combine the peanut butter, Greek yogurt, sweetener, egg, and vanilla extract. Stir until the mixture is smooth and well combined. 
3. Add protein pancake mix and baking powder to the wet mixture. Gently stir until JUST combined. Do NOT over mix otherwise the texture will be very dense.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle chocolate chips on top of each muffin. (about 6 chocolate chips per muffin) 
5. Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
7. Store leftovers in an air tight container in the fridge for up to week or freezer for up to 3 months. Reheat in the microwave.

Makes 10 regular size muffins 

• 2 WW Points® per muffin if you use Better N’ Peanut Butter or PB2fit
• 4 WW Points® per muffin if you use no sugar added Skippy Peanut Butter

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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