Monday, February 24, 2014

Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}

Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}
Muffins get kind of a bum rap in the breakfast world.

Not that people don't love em...oh no...people LOVE muffins. But everyone says they're not healthy, it's cake for breakfast, sugar, carbs, blah blah blahhhhhh. Well, worry no more my friends! You can eat THESE muffins and not have your annoying best friend who's going to grad school for nutrition and food science giving you a hard time about it ( that just me?). REGARDLESS-muffins. Healthified. Oh yeah.
Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}
These muffins taste healthy. But a good way. In a hearty, filling, makes you feel good about yourself kind of way. There are oats, whole wheat flour, Greek yogurt, peanut butter....and....well....ok....chocolate chips. BUT you can omit them if you really want. But like...dark chocolate is an antioxidant. And really, there are NOT a lot of choc chips in this recipe.

Really. Seriously. I'm not kidding. Scout's honor.* (I really was a Girl Scout so you know that's legit.)
Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}
The only problem I have when I make muffins is....there's 12. For just me and Michael. And we can each really only eat like 1 a day soooo it's a smidge difficult. But no worries, these beautiful muffins did not go to waste-I gave a few to the parents of a little girl I babysit, and Michael and I managed to finish off the rest. :D

Of course you can always freeze leftover muffins. Or, if you have a big family, do not worry because these will get gobbled up before you know it! Perfect for breakfast or a nice healthy snack!

Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}

Adapted slightly from A Kitchen Addiction

Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}
Makes 12 muffins
  • 3/4 cup whole wheat flour
  • 1/2 cup white whole wheat flour (or all purpose flour)
  • 1 cup oats (quick or rolled oats, either is fine)
  • 1 tsp. baking powder
  • 1 and 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup brown sugar
  • 1/3 cup honey
  • 1/2 cup no-stir peanut butter (homemade, storebought, or any variety that you don't need to stir)
  • 1/2 cup Greek yogurt
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup milk
  • 1/3 cup chocolate chips
  • Preheat oven to 375 degrees. Line or spray (with non-stick cooking spray) the muffin cups of a muffin tin.
  • In a large bowl, whisk flours, oats, baking powder, baking soda, salt, and brown sugar. 
  • In a small bowl, whisk together honey, peanut butter, Greek yogurt, egg, vanilla extract, and milk.
  • Whisk the wet ingredients into the dry until combined. Stir in chocolate chips.
  • Scoop the batter evenly amongst the muffin tins, filling about 2/3 of the way full.
  • Bake 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
  • Move the muffin tin to a wire rack to cool.  Store leftover muffins in an airtight container.
Peanut Butter Chocolate Chip Oat Muffins {HEALTHY}
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