Peanut Butter Chocolate Swirl Muffins Recipes

DOUBLE CHOCOLATE PEANUT BUTTER SWIRL MUFFINS

Steps:

• Preheat oven to 350F and spray a 12 hole regular size muffin tin.
• In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
• Mix in the flour, cocoa powder and baking powder.
• Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
• Divide batter evenly over the 12 muffin cups.
• In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
• Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
• Bake in the oven for 20 minutes, let cool for 5 minutes.
• Muffins are best stored in the fridge after day 1 and they will freeze well.
• *Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP

CHOCOLATE PEANUT BUTTER SWIRL MUFFINS

Steps:

• Preheat oven to 375. Grease your muffin pan and/or add muffin liners and set aside.
• To a large bowl, add the 3 ripe bananas and mash them with a fork until they have no lumps and are fully mushy. To this, add maple syrup, egg, and vegetable oil. Mix with a whisk until fully combined.
• To the bowl, sift in the all purpose flour, cocoa powder, baking powder, baking soda and pinch of salt. Mix in gently with a wooden spoon. Next, gently fold in the chocolate chips.
• Add batter to fill up each muffin tin about halfway to 3/4's of the way full. To the batter, add about 1 tbsp of peanut butter. Using a butter knife, swirl it around.
• Bake for 20-22 minutes or until a toothpick comes out clean. Once done, Let them sit in the muffin tin for 3-5 minutes then gently remove them and let them cool on a cooling rack. Eat while warm with a schmear of butter or extra peanut butter! Enjoy.

CHOCOLATE-PEANUT BUTTER SWIRL SMOOTHIE

Steps:

• Put the chocolate and heavy cream in a small bowl set over--not in!--simmering water, and stir until the chocolate melts. Remove from the heat and let cool for 5 minutes.
• Put half of the melted chocolate mixture into a blender along with the bananas, yogurt, milk and peanut butter. Blend until smooth and frothy, about 2 minutes.
• Drizzle the remaining melted chocolate in the bottom and down the sides of two large glasses. Fill each glass with the smoothie and serve immediately.

CHOCOLATE PEANUT BUTTER MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.
• In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
• Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.
• Fill the muffin liners no more than ⅔ full with chocolate batter.
• Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.
• Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
• Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.

PEANUT BUTTER CHOCOLATE SWIRL BROWNIES

Steps:

• Cream butter and sugars.
• Add eggs and milk and mix.
• Combine flour, powder and add to creamed mixture and mix.
• Divide batter in half.
• To one half add peanut butter and peanut butter chips and mix
• To the other half add cocoa and chocolate chips and mix.
• In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
• Spoon seven mounds of peanut butter batter between them.
• Cut through batter with a knife to marblize.
• Bake at 350 for 25-30 minutes and cool.