Peanut Butter Oatmeal Muffins
Peanut Butter Oatmeal Muffins
If you are like us, having to get up early for work every day, you probably find it very difficult to have a decent, half-way nutritional breakfast on the go that isn't going to take you a thousand hours of prep time every morning.
Luckily, I stumbled upon these Chocolate Peanut Butter Baked Oatmeal Muffins on the Architecture of a Mom blog. And let me tell you, with a little adjusting to our dietary needs, they are absolutely a game-changer.
An important note, when making these muffins, as any recipe with oats, you should always use a brand of oats which has met the purity protocol and as such is certified Gluten-Free. I recommend Only Oats brand. They are also not recommended for anyone newly diagnosed as Celiac. Please see the information on the Canadian Celiac Association website for further details.
[recipe]
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 muffins
| Measure | Ingredients |
|---|---|
| 4 cups | rolled oats (heaping) |
| 1 tsp | baking powder |
| .5 tsp | salt |
| .5 tsp | cinnamon |
| .5 cups | chocolate chips (semi-sweet or dark, to your taste) |
| 3 tbsp | peanut butter |
| 2 cups | coconut milk (if very thick, use less milk and thin with water) |
| 1 | egg(s) |
| 1.5 tbsp | maple syrup |
Instructions
- Preheat the oven to 375F. Fill a regular-sized muffin tin with liners. I like these parchment liners
from Paper Chef.
- In a large bowl, mix all the dry ingredients (oats through chocolate chips). Set aside. In a smaller bowl beat the egg, then mix in the peanut butter, milk and maple syrup. Add to the dry ingredients and mix to combine.
- Evenly distribute the mixture among the 12 liners -- an ice cream scoop or small ladle is great for this. Place the muffins in the oven and bake for 33-36 minutes, until the tops are just golden.
- Remove from oven and let sit for about 5 minutes, until just cool enough to handle. Remove from tin and place on a rack to cool completely.