This week on Muffin Mondays, Kim touches on one of the reasons I love muffins so much. When she calls her creation “a bit healthier than your standard brownie,” she shows how muffins balance health and indulgence. At first glance, these may not appear to be the “healthiest” muffins out there. Compared to your average commercial calorie-whopper, however, they are full of wholesome ingredients, and high in protein too. Make them small for help with self-control and reap the delicious rewards! -Jen
Hello everyone, I’m Kim and I have a little food blog called the Ungourmet. I’m such a fan of muffins that I was ecstatic when Jen asked me to be a part of her series, Muffin Mondays.
I started my blog back in February of this year and I’ve been having a lot of fun cooking up a storm (and driving my family crazy with my experimentation!) One of my favorite things to do in my kitchen is bake muffins.
These Chocolate Oatmeal Peanut Butter muffins remind me of a brownie, but with the whole grains and whole wheat flour they are a bit healthier than your standard brownie. They are packed with much yumminess and were a huge hit at my house. I hope you will love them too!
Thanks again Jen for inviting me to be a part of the fun.
Chocolate Oatmeal Peanut Butter Muffins
1 cup rolled oats
1 cup low-fat buttermilk
1/3 cup oil
1 large egg
1/3 cup peanut butter
1 tsp vanilla
3/4 cup whole wheat flour
¼ cup powdered unsweetened cocoa
2/3 cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
½ cup roasted chopped hazelnuts
¼ cup chopped Spanish peanuts
½ cup dark chocolate chips
½ cup peanut butter chips
- Soak the oats in the buttermilk for about 15 minutes. Briefly stir in the oil, egg, peanut butter, and vanilla. Add the remaining ingredients and stir just until combined.
- Fill muffin cups evenly with batter (I was able to get 16 muffins out of this mix) and place into a 375 degree oven for 16-18 minutes until toothpick inserted comes out clean.