Let’s play a game.
How many jars of nut butter do you have in your house right now? You can go count. I’ll wait.
Got it? I hope you do, because I expect every one of you to list how many you have in the comments so I don’t feel so…weird.
Because I have 7.
Seven jars of nut butter.
4 kinds of peanut butter. 1 jar of almond butter. 1 giant jar of nutella. And 1 jar of chocolate almond butter that I haven’t even tried yet.
After counting the jars on the shelf, I figured I should use some in a recipe that needs more than just the tablespoon I put on my oatmeal in the mornings. Nick doesn’t eat peanut or almond butter as often as I do, so the eating of these 7 jars is up to me.
Full of fluffy oatbran and nutty whole wheat flour, these muffins make a great afternoon snack or breakfast. There’s just enough sweet & salty peanut butter to balance out the dark chocolate chips.
And, if you’re like me, you’ll need more peanut butter on the top.
Since I didn’t actually frost them, I can call them muffins which means I can definitely eat them for breakfast. And you should, too!
Peanut Butter and Chocolate Chip Oat Muffins
Makes: 12 servings
- 1 cup oatbran
- 1 cup boiling water
- 1/4 cup safflower, grapeseed or coconut oil (melted)
- 1/4 cup smooth peanut butter
- 2/3 cup applesauce
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, pour boiling water over oatbran and set it aside for 5 minutes, until the water is absorbed.
- While the oatbran is sitting, beat together the oil, peanut butter, applesauce, sugars and vanilla.
- In a separate bowl, mix the flours, baking soda, baking powder, and salt.
- When the oatbran is ready and all the water is absorbed, beat the oatbran into the peanut butter mixture.
- Add flour mixture, a little at a time, mixing until all the flour is combined.
- Stir in the chocolate chips.
- Spoon the batter into a muffin tin, about 2/3 full.
- Bake 18-20 minutes or until the tops spring back when touched and a toothpick inserted in the center comes out clean.
- Cool 5-10 minutes before serving.