Peanut Butter Chocolate Chip Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.2 oz Fage Total Plain Greek Yogurt (I prefer full-fat yogurt but you can substitute lowfat or nonfat)1 cup, dry quick-cooking oats0.6 cup Whole Wheat Flour 0.6 cup Applesauce, unsweetened 0.5 tsp Baking Soda 0.6 cup Peanut Butter, smooth style, with salt 2 tbsp Chia Seeds 1.5 tbsp Agave 12 tbsp Enjoy Life chocolate chips semi sweet (I prefer this brand because they are soy-free, but any will do)
Preheat oven to 350 degrees. Grease or line 8 cups of a muffin pan.
Start by combining the oats, yogurt and applesauce right away to give the oats a few minutes to soften. While that is happening, measure and add the rest of the ingredients in the following order: peanut butter, agave syrup, flour, baking soda, chia seeds. Stir to combine well in between each ingredient. Finally, fold in chocolate chips. Your batter should be fairly dry. Spoon in to prepared muffin pan. It's ok to fill over the tops of the muffin cups.
Bake at 350 degrees for 20-25 minutes.
Serving Size: 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user HROMINE.
Start by combining the oats, yogurt and applesauce right away to give the oats a few minutes to soften. While that is happening, measure and add the rest of the ingredients in the following order: peanut butter, agave syrup, flour, baking soda, chia seeds. Stir to combine well in between each ingredient. Finally, fold in chocolate chips. Your batter should be fairly dry. Spoon in to prepared muffin pan. It's ok to fill over the tops of the muffin cups.
Bake at 350 degrees for 20-25 minutes.
Serving Size: 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user HROMINE.
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 18.8 g
- Cholesterol: 1.4 mg
- Sodium: 216.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 5.8 g
- Protein: 10.6 g
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