Yield: 30 muffins(because I make enough to freeze)


  • 2 cups all-purpose flour
  • 1.5 cups white whole wheat flour
  • 1 cup old fashioned oats
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1cup creamy peanut butter
  • 4 large eggs
  • 2 cup 1% milk
  • 1/2 cup unsweetened applesauce
  • 2 teaspoon vanilla
  • 1.5 cups semi-sweet chocolate chips


  1. Preheat the oven to 375 degrees. Line a muffin tin with baking cups or grease with nonstick cooking spray or butter. Set aside.
  2. In a small bowl, whisk together both types of flour, the oats, baking powder and salt. In a large bowl, whisk together the melted butter and brown sugar. Next, add in the peanut butter, eggs, milk, applesauce and vanilla. Mix to combine. Slowly add the dry ingredients to the wet, and mix until just incorporated. Do not over mix. Gently fold in the chocolate chips.
  3. Evenly divide the batter among the prepared muffin tins (they should be about ¾ of the way full). Bake for 17 to 19 minutes, until a toothpick inserted into the middle comes out clean. Let the muffins cool for about 5 minutes, then remove from the tin to a wire rack to cool completely.

I got this recipe originally from and after trying several recipes of healthy peanut butter muffins(meaning not just sugar and white flour), this one is by far my favorite.  They freeze very well so I can just grab one out of the freezer each morning and by the time I have dropped my daughter off at daycare, it is thawed for me to eat on my way to work.