1.) Preheat oven to 350°.

2.) Place all of the dry ingredients (with the exception of the chocolate chips) together in a large bowl and whisk together to combine until clumps are gone

3.) In a smaller bowl, combine all of the wet ingredients together and whisk to combine.

4.) Mix the wet ingredients in with the dry ingredients and start to combine. Fold in the chocolate chips and continue to combine all of the ingredients.

5.) Spray a 12 count muffin pan with coconut spray and evenly scoop the batter into the muffin pan. Sprinkle with extra chocolate chips if you like.

6.) Bake for about 18 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for at least 10 minutes before you dive into them (it’s hard to wait for these babies but it is worth the wait!). Drizzle the sauce over them if desired – you won’t be sorry 😉

*Note: Depending on the size of your scoop, you may not have enough batter to fill 12 muffins. If this happens, be sure pour a little water into the empty cups before putting the pan in the oven. This will protect the pan from burning.

To make the Peanut Butter Maple Sauce:

1.) Combine all the ingredients (start with 4 tablespoons of the milk and add more to achieve the desired consistency) in a bowl and whisk together. Drizzle on top of the muffin or dip the muffin into it – or smother it with it – this sauce is Ah-mazing!! Enjoy! If you have any leftover sauce, store it in the refrigerator for up to a week – you will need to heat the sauce to use it to bring it to a thinner consistency.