Greek Yogurt Peanut Butter Muffins with Chocolate Chips

I've had these muffins on my "to-make" list for awhile now and am so glad I finally did! They are wonderfully peanut buttery and tender and super moist. I like that it makes a smaller batch. Just the right amount for 2 days of snacks or a breakfast treat for my family of 4. 

The Greek Yogurt really keeps these tender and moist and I love that there's a little extra protein boost in there with the vanilla protein powder addition. 2 of these makes a wonderful breakfast, or 1 in the afternoon for a quick tasty snack. 

Easy and delicious - my favorite type of recipe! 

Greek Yogurt Peanut Butter Muffins with Chocolate Chips

Makes 8 mufins

Ingredients:
1 cup oat flour
1/2 cup Greek Yogurt (I used Dannon Light - Vanilla)
1/3 cup peanut butter
1/4 cup maple syrup
1 egg
1 teaspoon vanilla extract
1 scoop vanilla protein powder (I used Clean Simple Eats Vanilla)
1/2 teaspoon baking powder
1/4 tsp salt
1/3 cup chocolate chips

Directions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners (8 liners for full size muffins, or use 12 if making smaller muffins).
2. Mix Greek yogurt, peanut butter, maple syrup, egg, and vanilla until smooth.
3. Stir in oat flour, protein powder, baking powder, and salt just until combined.
4. Fold in chocolate chips.
5. Divide batter evenly into muffin cups.
6. Bake for 16–20 minutes until tops are set and centers stay soft.
7. Cool slightly before serving.

Recipe adapted from The Recipe Plan