2sp, breakfast, dessert, Recipes, snacks

Skinny Chocolate Chip Peanut Butter Muffins 

Skinny Chocolate Chip Peanut Butter Muffins | My Skinny Sweet Tooth

Skinny Chocolate Chip Peanut Butter Muffins


I’ve been in a baking mood lately and I think it’s because of the weather. Plus it makes our house smell incredible when I bake. A few weeks ago, I made these muffins and of course they didn’t last long! I kept some on the freezer and before work I would pull 1 or two out and they would be perfect by the time lunch came around.


I’m really loving the actual batter as it’s a great base for many other flavors. So, a few days ago, I had a little fun in the kitchen and totally switched up the flavors! I took out the Matcha and lemon and added chocolate and peanut butter. Yes! The points stayed the same; being 2 smart points per muffin and it’s the perfect little treat.



Skinny Chocolate Chip Peanut Butter Muffins

  • Servings: 10 muffins at 2 smart points each
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2 tbsp ground flaxseed
3/4 cup unsweetened vanilla almond milk
1/2 cup unsweetened apple sauce
1/2 cup mashed banana (1 medium banana)
1 tsp vanilla
1 1/3 cup Kodiak Cakes Power Cakes Mix
2 tsp baking powder
1/4 cup powdered peanut butter (PB2)
2 scoops of collagen peptides* (optional)
1/2 tsp ground cinnamon
pinch of salt
20g dark chocolate chips** (I use Lily’s chocolate chips; they are a smaller chip)
2 tsp rolled oats (optional for topping)

*this adds protein without any smart points.

**if chips are regular size, do a quick chop to make them into smaller pieces


• In a bowl, whisk together milk and ground flax seed. Let it set for 10 minutes.
• Spray muffin tin with cooking spray, set aside and preheat oven to 425°F.
• Combine Kodiak mix, baking powder, powdered peanut butter, collagen peptides (if using), cinnamon and salt in a bowl.
• In another bowl, or stand mixer fit with the whisk attachment, mix together applesauce, banana, and vanilla.
• Slowly add the milk/flax seed mixture.
• Add the dry ingredients 1/3 at a time, mixing until just combined.
• Fold in the chopped chocolate chips.
• Scoop batter into muffin tin spots and sprinkle the rolled oats on top.
• Lower oven temperature to 375°F and bake for 15 minutes.
• Let muffins cool in the pan.
• Enjoy!

6 thoughts on “Skinny Chocolate Chip Peanut Butter Muffins ”

  1. Hi! Trying these today. Do you have any idea the measurements of the chocolate chips in cups or ounces? When I tried to covert it seemed like a very small anyone – like around a T seems like a small amount to be divided into 10 muffins. Thanks!


    1. If you’re not worried about smart points, feel free to add as much as you’d like! 🙂 ALSO, 10g came to about 2 tbsp of the regular sized chips which I then chopped up so there was smaller pieces of chocolate throughout the muffins ☺


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