Double chocolate peanut butter swirl muffins

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Prep time: 10 MINUTES 
Cook time: 20 MINUTES 
Total time: 30 MINUTES 
Servings: 12
3P, 4SP green, 3SP blue & purple


  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened applesauce
  • 3/4 cup milk *I used 1%
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 3 Tbsp lily’s dark chocolate chips
  • 3 Tbsp peanut butter (melted)


  • 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


Points- 3

Personal Points- 3-4 depending on your 0PP foods

Smart Points- green- 4 using WW recipe builder

Smart Points- blue & purple- 3 using WW recipe builder

Points Plus- 3 using PP calculator

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

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