Peanut Butter Chocolate Chip Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Peanut Butter Chocolate Chip Oatmeal Muffins calories by ingredient
Introduction
Adults will love these for their high fiber and general wholesome nutrition, and they're tasty enough to fool kids into eating them too! Just what the title says - chocolate chips, peanut butter (or nut butter of your choice) and oats! Whole wheat flour adds extra fiber, which is why I use it, but if that's not your goal, all purpose flour will do just fine. Adults will love these for their high fiber and general wholesome nutrition, and they're tasty enough to fool kids into eating them too! Just what the title says - chocolate chips, peanut butter (or nut butter of your choice) and oats! Whole wheat flour adds extra fiber, which is why I use it, but if that's not your goal, all purpose flour will do just fine.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 oats
0.6 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)
Directions
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.