Chocolate Peanut Butter Muffins with Greek Yogurt

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Ever find yourself torn between satisfying that sweet tooth and sticking to your health goals?

Well, have I got a treat for you! These Chocolate Greek Yogurt Peanut Butter Muffins are the perfect solution—rich, chocolatey, and packed with protein to keep you fueled throughout the day. They’re like a decadent dessert disguised as a healthy snack.

Why You’ll Love This Recipe

• Protein-Packed Goodness: Thanks to Greek yogurt and peanut butter, these muffins offer a satisfying protein boost, making them perfect for a post-workout snack or a quick breakfast.
• Naturally Sweetened: Using maple syrup instead of refined sugar provides a natural sweetness without the guilt.
• Moist and Fudgy Texture: The combination of Greek yogurt and cocoa powder creates a moist, brownie-like consistency that’s simply irresistible.
• Quick and Easy: With minimal prep time and simple ingredients, you can whip up these muffins in no time.

Recipe: Chocolate Greek Yogurt Peanut Butter Muffins

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup creamy peanut butter
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the Greek yogurt, peanut butter, maple syrup, eggs, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients:
   • In another bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in Chocolate Chips:
   • Gently fold in the semi-sweet chocolate chips, if using.
6. Fill Muffin Tin:
   • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake:
   • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
8. Cool:
   • Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Chef’s Tips

• Peanut Butter Swirl: For an extra touch of peanut butter goodness, drop small dollops of peanut butter on top of each muffin before baking and use a toothpick to swirl it into the batter.
• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage; simply thaw at room temperature or warm briefly in the microwave before enjoying.
• Add-Ins: Feel free to customize these muffins by adding chopped nuts, dried fruit, or even a sprinkle of sea salt on top for a sweet and salty combination.

Nutritional Information (Per Muffin):

• Calories: Approximately 200
• Protein: 8g
• Carbohydrates: 22g
• Dietary Fiber: 3g
• Total Sugars: 10g
• Total Fat: 10g
• Saturated Fat: 3g
• Sodium: 200mg

Please note that these values are approximate and can vary based on specific ingredient brands and measurements used.

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