Hi guys, I hope you had a most wonderful weekend. Can you believe Easter is this Sunday?! At church and small group, we’ve been going over some of the parables and God has really been speaking to me regarding his heart for us as his children. I’m still processing it and will share some of my thoughts and convictions this week. How do you prepare your heart for Easter? Recently, I’ve been struggling a lot with parenting in regards to disciplining and so I’ve been really hungry for the word. Since I’m feeling weak and vulnerable in this area, I feel like I need more of God’s word to equip and guide me. Moms out there who struggle with this same area, you are not alone! I am convinced God wants us on our knees as we parent and shepherd our little ones. Ohhh it is so humbling but where we are weak, HE is strong!!
Last week, I made these peanut butter chocolate chip muffins. They are dense and totally filling for breakfast. We enjoyed eating these in the mornings and for mid day snacks. If you are allergic to peanut butter, I’m sure you could try substituting for almond or sunflower butter. There’s only 2 tbsp of butter so it’s a pretty healthy muffin!
Peanut Butter Chocolate Chip Muffins (adapted from here)
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons softened butter
- 2/3 cup creamy peanut butter
- 1/3 cup packed light brown sugar (use more if you like it sweeter)
- 2 large eggs
- 1 cup whole milk
- 1 cup chocolate chips
Preheat oven to 425 degrees F. Spray a 12 count muffin tin with nonstick cooking spray.Grab that cute lil helper to do some of the work. 😀 In a large bowl, sift the dry ingredients including the flours, baking powder and salt.
Using a mixer, mix butter, peanut butter, and brown sugar until smooth and well combined.
Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
Add the dry ingredients to the wet ingredients and stir until just combined and do not over mix. Mix in the chocolate chips and spoon the batter into the muffin tins evenly. I filled 12 muffins evenly. Bake for 5 minutes at 425, then turn the heat down to 375 and bake for another 12 – 15 minutes. Insert a toothpick and if it comes out clean, it’s done!
Try them out!
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons softened butter
- 2/3 cup creamy peanut butter
- 1/3 cup packed light brown sugar (use more if you like sweeter)
- 2 large eggs
- 1 cup whole milk
- 1 cup chocolate chips
- Preheat oven to 425 degrees F. Spray a 12 count muffin tin with nonstick cooking spray.
- In a large bowl, sift together the dry ingredients including the flours, baking powder, and salt.
- Using a mixer, mix butter, peanut butter, and brown sugar until smooth and well combined.
- Combine the eggs one at a time and mix thoroughly after each addition.
- Add the milk and stir until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined but do not over mix. Mix in the chocolate chips and spoon the batter into the muffin tins, filling them evenly
- Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean
- These are dense, protein filled muffins. They are wonderful for breakfast or mid day snacks. Enjoy!
