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4 WW Freestyle Points | 126 Calories
I have been craving a peanut butter cup for so long, it’s unreal. Chocolate and peanut butter is one of my favourite flavour combinations. When I perfected this peanut butter cup muffin for only 126 calories a muffin, I rejoiced.
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I’ve spoken before about how greek yogurt is a necessity in my house. Greek yogurt is something I purchase every week without fail because I use it almost daily. It’s low calorie and high in protein which is why it should be a staple in any household.
Some of my favourite ways to use greek yogurt are:
- Skinny Spinach Dip
- Slow Cooker Salsa Chicken
- Yogurt with berries and granola
- Replacement for sour cream on tacos
Greek yogurt is also the base for all of the Fit and Frugal Mommy muffins. It makes the muffins deliciously moist while also adding more protein than in a typical muffin.
You might also like:
- Blueberry Greek Yogurt Muffin
- Strawberry Cheesecake Muffin
- The Famous 99 Calorie Double Chocolate Muffin
These muffins bring together everything that I love about muffins. These peanut butter cup muffins are quick and easy to make, pack a little extra protein and are the perfect grab and go snack.
These peanut butter cup muffins use PB2. PB2 is a powdered, peanut butter substitute that is made by adding a little water to the powder. This reduces the calories significantly because PB2 is very low fat in comparison to regular peanut butter. You can grab some PB2 here.
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What’s your favourite use for greek yogurt? Let me know in the comments below!
Peanut Butter Cup Muffin
A delicious peanut butter cup muffin. A low calorie treat that’s quick and easy!
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 tbsp PB2 dry
- 1/2 cup plain greek yogurt
- 1/3 cup unsweetened apple sauce I use the prepackaged snack size
- 2 large eggs
- 2 1/2 tbsp pure maple syrup
- 4 tbsp dark chocolate chips
- 1 tsp vanilla extract
Preheat the oven to 375.
In a mixing bowl, add the flour, baking powder, salt and powdered PB2. Mix well.
In the same bowl, add the greek yogurt, apple sauce, maple syrup, vanilla extract and eggs. Mix together until smooth.
Fold in 2 tablespoons worth of the dark chocolate chips. Separate batter into your non-stick muffin tray, making 10 full size muffins.
Press the remaining 2 tablespoons of dark chocolate chips in the top of each muffin. This works out to approximately 2-3 dark chocolate chips per muffin.
Bake for 13 minutes or until cooked through.
4 WW Freestyle Smartpoints | 126 Calories, Carbs 18g, Fat 3.7g, Protein 4.9g, per muffin