These easy Peanut Butter Chocolate Chip Muffins are healthy and delightfully flavorful! They are indulgently moist with the perfect texture! Try one for breakfast, snack or even dessert!
Preheat oven to 375° and line or spray 15 muffin cups. [I actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky)
In a large bowl whisk together flours, oats, bran, soda, baking powder, and salt. Set aside.
In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
Fold the flour mixture into the wet mixture and mix until few lumps remain. Fold in chocolate chips being careful not to overmix. Two or three folds should do it.
Scoop the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
Let the muffins sit out for 15 minutes prior to baking for better rise (or you can skip this step).
Bake 12-15 minutes or until a toothpick comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
Let cool 2 minutes in tins until quickly removing the muffins to cool completely on a wire rack.
Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.