PB & Chocolate Oats Muffins

Posted by bhartivachhani1084 on

These muffins in all honesty did not last even a day! NO! it wasn’t just husband and I home that day. Neighbors came in to drop by something and that made me so damn happy. You know that feeling when you bake something with just the remainder of whatever is left in the fridge and don’t want to make that drive to the grocery store? AND not only did these little babies turn out SO good but absolutely approved by our dear neighbors too!
Just like Joey said it in one of the episodes “FRIENDS” – What’s not to like? Oats? GOOD! Chocolate? GOOD! Well, he did not talk about Oats but!!
Y’all get it! Super quick, easy and decadent recipe your way!
Oats are rich in fiber and these are the carbs you need in the morning. Replace chocolate with raisins or any dried fruit or even pecans. I like ..WRONG love chocolates with anything literally, so I added cocoa powder too but you can skip that and make these just with chocolate chips for a cookie dough bite texture.

Ingredients –

  • Oats – 3 cup + 1/4 cup ( pulsed to a flour like consistency)
  • Cocoa powder – 4 tbsp
  • Peanut butter – 1 tbsp
  • Almond butter – 2 tbsp
  • Coconut sugar – 1/2 cup
  • Eggs – 2
  • Vanilla essence – 2 tsp
  • Maple syrup – 3/4 cup
  • Coconut milk – 1/2 cup
  • Hazelnut creamer – 1/4 cup ( Optional) – Increase the quantity of regular/coconut milk if skipping the creamer
  • Baking powder – 2 tsp
  • Baking soda -1 tsp
  • Chocolate chips – 1/2 cup ( dark)

Directions –

  • Preheat the oven to 350 degrees and line the cupcake tray with non stick butter cups/muffins cups.
  • Oats have to form a flour like consistency so using a blender/chopper chop until the desired consistency. It may not look exactly like almond flour but there should not be any big pieces.
  • Mix in the baking powder, soda and dark chocolate chips into the oats flour and set aside.
  • In a separate bowl, whisk in the sugar and nut butters until the sugar is thoroughly mixed in.
  • Add in the eggs and vanilla essence into the sugar and butter mix.
  • Now add in the creamer, maple syrup and coconut milk and whisk once more.
  • Now fold this batter into the prepared oats mix.
  • Carefully scoop 1 tbsp of the batter onto the muffin cups making sure not to fill till the top.
  • Bake for 20 – 22 minutes.
  • Place on a cooling rack for at least 20 minutes before removing them from the cups.
  • Enjoy these muffins/cupcakes with a coffee or as a dessert!