These were a nice surprise.
I had a hankering for peanut butter, as I seem to have pretty frequently, but I wanted to try something new, maybe something a little heartier than the recipes I’ve played with before. I liked the simplicity of this one; it’s a nice oat muffin at its core, with a flavor boost from the peanut butter (which also subs as the main fat, so you barely need to add oil). And you can’t go wrong by adding a little vanilla and some cocoa powder, right?
These were easy to whip together and just perfect for breakfast.
PEANUT BUTTER COCOA OAT MUFFINS
(adapted from allrecipes.com)
1 cup whole wheat white flour
1/4 cup wheat germ
3/4 cup old fashioned rolled oats
1/2 cup brown sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/4 cups 1% milk
1/3 cup creamy peanut butter (I used Skippy Natural)
1 tablespoon safflower oil (canola is fine)
1 teaspoon vanilla bean paste
cinnamon-sugar for sprinkling (optional)
Preheat oven to 400 degrees; you’ll reduce the temperature later. Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, wheat germ, oats, sugar, cocoa powder, baking powder, and salt.
Separately, combine the milk, peanut butter, oil, vanilla, and egg.
Pour the liquid mixture into the first bowl and stir until thoroughly until you don’t see the flour anymore.
Scoop into prepared muffin cups, then sprinkle with cinnamon-sugar if desired.
Bake for 5 minutes at 400, then reduce temperature to 375 and bake for another ten minutes, until a toothpick comes out clean.
Let cool for 5 minutes in the pan, then remove to a wire rack.