INGREDIENTS
2 1/4 cups
whole wheat pastry flour (OK to swap white whole wheat flour or regular whole wheat flour; will yield a more dense, sturdy muffin)
1 tsp
aluminum free baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
3/4 cup
creamy peanut butter
1/3
cup brown sugar (light or dark)
1/4 cup
coconut oil (melted and cooled)
2 tsp
pure vanilla extract
2
large eggs
3/4 cup
low fat buttermilk (plus 2 tablespoons)
2/3
cup semi-sweet chocolate chips (or chopped dark chocolate)