Years ago, Easton "made up" the idea for peanut butter chocolate chip tomato garlic muffins. Well, all together that was obviously disgusting but with the first two, he was on to something. I searched for a recipe and
this one quickly became a family favorite. In fact, it's the only muffin recipe all 5 of us enjoy. I've since adapted that recipe to work for us and our new cleaner eating (and my busy/lazy lifestyle). The original recipe calls for a painstaking process of sifting the dry ingredients together and adding in the wet. Beating the eggs in a separate bowl. Yada yada yada. Ain't nobody got time for that! I dump it all in a big bowl all at once and hit it with my hand held electric mixer. Boom! (It's just as good, I tried that long way the first time.)
Anyway, here's the recipe:
Peanut Butter Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 eggs
2 Tbsp. melted butter (I use unsalted)
1/2 cup honey (pure, local honey, if you can!)
1/2 cup milk
2/3 cup peanut butter (straight up natural PB)
2/3 cup grain-sweetened chocolate chips (like Sunspire)
Preheat oven to 350. Prepare muffin tins. I use paper cups. This recipe gives me 12 regular muffins and 12 mini muffins. Beat all ingredients together with an electric mixer and spoon into muffin cups. I put in the regular sized muffins in the oven first for about 5 minutes while I fill the mini muffin tray and clean up. Then I add the mini muffins in with their regular sized friends and bake for 15-17 minutes longer. So, 20-22 minutes total on the regular ones. Enjoy!
My oh-so-helpful notes to you:
When making the transition to our cleaner eating, we did it slowly--just like when I'd introduce the kids to whole milk from breast milk....you know, a quarter of the milk in their cup was whole, the rest Mommy's. The next time a third or a half. So I did the same for transitioning our family to whole grains. In the case of these muffins, I did a 3rd of the flour as whole wheat, then 2/3rd, then all of it. No one ever complained. Maybe I could've gone all the way right off the bat but even
I was a little unsure of how I'd like it. Plus I had some white flour to use up.
I usually melt the butter in the microwave in a 1/2 cup measuring cup. After I add it to the bowl, I use that same "greased" measuring cup to measure out the honey for the recipe.
If you're not using a natural peanut butter where the ingredients is more than just: peanuts, then be really careful about the sugar and salt already in your PB before adding the "extra" the recipe calls for.
When making these muffins I usually double the recipe....sometimes I make a whole extra pan and freeze the uncooked batter in their cups and cover with foil.
As we usually do "Muffin Monday", I'll pull it out of the freezer on Sunday night and stick it in the fridge to thaw till Monday morning. Then I just uncover and bake as usual. Sure saves time on busy school mornings!
Or, sometimes while making a batch, I might make a "muffin mix" for next time with just the dry ingredients. I store it in the pantry with the remaining "wet" ingredients I'll need to add taped to the top.
Saves a
little time and I don't miss the prepackaged Betty Crocker things quite as much.
We love to eat the big muffins on Mondays and then on Tuesdays I'll often send a few leftover mini muffins to school with the boys for their morning snack.