Yesterday, I was snowbound in my apartment post-run since my school cancelled classes after 3pm and through today (in other news, even though it wasn’t really a Snowpocalypse, SNOW DAY!!) Of course, rather than use the time to get ahead on reading for school, I decided to organize the kitchen cupboards and test out some recipes. I was rooting around and found an unopened jar of powdered peanut butter that I bought on a whim. I’ve found it tough to bake with regular peanut butter because it sticks in globs rather than spreading evenly throughout batter, so figured I might try the powdered version. Turns out, it works wonderfully well as the key ingredient for these darling and delicious Peanut Butter Cups!
I tried out a peanut butter, honey, and maple combination first – ingredients from bumblebees and oak trees. Each bite conjures up memories of eating peanut butter sandwiches as a kid, then going out into a fresh snowfall with maple syrup to pour onto the snow to make maple candy. Now one Peanut Butter Cup gives you the trifecta of flavors that’s perfect for a snow day (it isn’t complete without the honey because even the the most devoted snow-lovers begin to dream of the summer sun when the world is completely white for awhile!)
1 1/2 cups gluten-free rolled oats
1/2 cup gluten-free sorghum or all-purpose flour
6 oz vanilla Greek yogurt
2 large eggs
4 tbsp powdered peanut butter
1 tbsp pure maple syrup (NOT “breakfast syrup” or “butter syrup” – the real thing is the only way!)
1 tbsp honey
1 1/2 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp pure vanilla extract
3 tbsp applesauce or olive oil (I usually use applesauce rather than oil in recipes because I like thicker muffins and cupcakes and the naturally sweet taste, but in this case, I think the oil works better with the combination of ingredients. It is totally up to you, though – applesauce still does the trick!)
Extra tbsp olive oil, butter, or cooking spray
Note: you can definitely vary the recipe, adding in some fresh blueberries (for PB&J Cups), tossing in some chocolate chips (for Reese’s-style), and apple and banana slices (since of course, you can eat peanut butter with these anytime for a wholesome snack). All work well, but you may find that you begin to lose the original combination of flavors if you toss in too many extras.
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all dry ingredients in a large bowl. Add egg, yogurt, applesauce or oil, and vanilla extract and mix well, ensuring a uniform color and consistency.
3. Add honey and maple syrup and mix until they are spread throughout the batter (but you can still see the thick swirls).
4. Grease a 12-muffin tin with oil or butter. Pour in batter.
5. Bake at 400 degrees Fahrenheit for 15-20 minutes.
6. Let cool. If you like, top with peanut butter (Peanut Butter & Co. and Justin’s have awesome honey and/or maple PB) as icing, and a few berries or chips for sprinkles. Enjoy!
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