I have made this recipe 3 days in a row. The first time I just did a plain chocolate chip muffin. Second time, I did a chocolate muffin with chocolate chips, and now the third time I’ve decided to get really crazy and add a hint of peanut butter. The recipe below is different from the one on Sally’s blog. Since I added oats to mine, I added more milk. I don’t think you can really even call my end product a muffin since it seems to be a bit more dense than a muffin. It’s more like… a cake? I don’t know. Whatever it is, I like it. The peanut butter gives this “cake” a nice Reese’s peanut butter type flavor.
- 3 Tbsp whole wheat flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1 Tbsp light butter
- 3 tbsp milk
- 1/2 cup oats
- Chocolate chips (I’m going to be honest, I just threw handfuls of choco chips into the batter. I really like chcolate)
- 1 tbsp peanut butter (make sure it contains no hydrogenated oils)
Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
Mix dry ingredients, then add wet. Mix until just combined. DO NOT overmix (overmixing will create a hard/tough muffin).
Pour batter into prepared muffin liner. Bake for 17 minutes. Eat up!
If you like oats, peanut butter, and chocolate then this is a great treat. This came out nice and gooey in the middle and what’s great is that there’s no egg in this so you can eat it as gooey as you want. Even better, it’s a single serving so there’s no going back for seconds and then feeling guilty. This is my gooey, guiltless treat
- Peanut Butter Chocolate Chip Banana Muffins (bloghungry.typepad.com)
- oatmeal banana flax muffins (melissahjohnson.typepad.com)
- skinny peanut butter swirl brownies. (sallysbakingaddiction.com)
- Milk Chocolate Peanut Butter Cup Chocolate Delights (hcgdietgoddess.com)