- Preheat the oven to 350F (180C) degrees. Line a muffin tin with 8 muffin liners.
- Combine all ingredients (except chocolate chips) in a high-speed blender until smooth and creamy. If mixing by hand, mix your dry ingredients first before adding your peanut butter and unsweetened applesauce. Then mix until fully combined.
- Gently fold in chocolate chips if using.
- Divide the batter equally amongst the muffin liners.
- Bake for 10-12 minutes until the top has puffed up and a toothpick inserted comes out mostly clean.
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Allow the muffins to cool for 10 minutes before removing from the muffin tin. Transfer to a wire rack to cool completely.
Pro tip: Leftovers can be covered and stored in the refrigerator for up to 1 week. Alternatively, place leftovers in a ziplock bag and freeze them for up to 6 months.
