Double chocolate peanut butter swirl muffins

Prep time:  10 mins

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Cook time:  20 mins

Total time:  30 mins

Ingredients:

• 2 eggs

• 2 Tbsp brown sugar

• ⅓ cup unsweetened applesauce

• ¾ cup milk *I used 1%

• 1 tsp vanilla

• 1 cup flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• 3 Tbsp lily’s dark chocolate chips

• 3Tbsp peanut butter, melted

Instructions:

1. Preheat oven to 350F and spray a 12 hole regular size muffin tin.

2. In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.

3. Mix in the flour, cocoa powder and baking powder.

4. Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily’s is 7SP.

5. Divide batter evenly over the 12 muffin cups.

6. 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.

7. 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.

8. Bake in the oven for 20 minutes, let cool for 5 minutes.

9. Muffins are best stored in the fridge after day 1 and they will freeze well.

10. *Note- you can substitute powdered PB if you’d like, the points for the regular PB I used is 8SP

Nutrition:

Calories 103…Fat 4.2g…Sat fat 1.5g…Carbs 14.1g…Fiber 1.9g…Sugar 2.9g…Protein 4.3g..