By Christie Vanover | Published May 12, 2012 | Last Updated December 28, 2022
These 1-point quick mini muffins have a super yummy peanut butter batter. Adding Fage 0% Greek yogurt makes them even tastier and increases the protein.
I baked a batch of these for breakfast to go with my Blucchini muffins and my mom enjoyed their peanut buttery-chocolaty goodness.
Chocolate Peanut Butter Muffins
- ¼ cup ½ stick butter
- ¼ cup peanut butter
- ½ cup brown sugar
- 2 eggs
- 6 ozs. Fage Total 0% Greek yogurt
- 200 grams 1 ½ cups flour
- 1 tsp. baking soda
- 1 cup Ghirardelli bittersweet chocolate chips
- Cream together the butter, peanut butter and sugar. Mix in eggs and yogurt. Slowly add flour and baking soda. Fold in chocolate chips. Scoop into mini muffin pan.
- Bake at 375 degrees for 12 minutes.
This estimate was created using an online nutrition calculator