Whole Wheat Peanut Butter Chocolate Chip Muffins

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It’s no secret that my favorite combination in the entire world is peanut butter and chocolate. If you didn’t know that about me, you probably haven’t been reading my blog for too long. I am mildly obsessed with peanut butter (and by “mildly”, I mean incredibly). Just last weekend I found an embarrassing amount of half-eaten jars of all different varieties. Creamy, chunky, natural, dark chocolate, whipped, etc. I swear they just kept coming out of the depths of my kitchen cabinet. Surprisingly, I found a way to use the remaining contents of almost all of the jars when I baked for Valentine’s Day a few days ago, but there was one almost-empty jar that endured my peanut butter purge. But, because I never make it too long without baking something with some good ole PB, it didn’t last for long. Thank you, muffins!

You might be a little surprised by the whole wheat in this recipe. I’m not exactly the most health-conscious of individuals when it comes to baking, and I don’t use whole wheat flour all too often. However, when I thought back to the alarming amount of McDonald’s that I consumed last night for dinner and the lack of exercise that I have engaged in lately, I thought I would use whole wheat in these muffins to at least give myself the illusion that these are healthy-ish. In reality, only a fraction of the flour used in this recipe is whole wheat, because let’s be real: it’s not very often that I will trade in taste for nutrition when it comes to dessert.

If you like the combination of peanut butter and chocolate chips, and you are a fan of treats that can double as both breakfast and dessert, you should get to making these. Like any muffin, I find that they are best served warm. If you really want to treat yourself, pop one in the toaster over, split it in half, and spread some butter on the inside of each half. Although your waistline might not thank me, your taste buds definitely well.

[yumprint-recipe id=’14’]

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11 comments

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