The classic combination of salty peanut butter and decadent chocolate infuses into this peanut butter chocolate chip muffins recipe. Creamy peanut butter becomes a part of the batter while studs of chocolate chips bake to gooey perfection. These muffins are equally wonderful for a quick breakfast or a tasty snack or dessert later in the day.
Preheat your oven to 375° F. Line a muffin pan with parchment or silicone liners.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, peanut butter, coconut milk, maple syrup, and melted coconut oil.
Add the dry ingredients to the wet mix and stir to combine. Fold in chocolate chips, leaving a few aside for topping. Fill batter into the prepared pan and top each muffins with a few reserved chocolate chips.
Bake the muffins for 18-22 minutes at 375° F until a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature for 2-3 days, a week in the fridge, or freeze for several months.