Yesterday, I was snowbound in my apartment post-run since my school cancelled classes after 3pm and through today. So in other news, even though it wasn’t really a Snowpocalypse, it was a 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 Cup Muffins!
I tried out a peanut butter and maple combination first. Each bite conjured 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. Then, I decided to toss in dark chocolate chips because I had them on hand, and because everything’s better with chocolate chips. Don’t you agree?
And so these simple peanut butter and maple oat muffins became peanut butter cup muffins, combining the richness of peanut butter with a complement of chocolate. Gluten free and easily made dairy free, each muffin tastes of sweetness and the promise of a childhood snow day.
- 1 1/4 cups gluten free oats
- 1/2 cup gluten free sorghum flour
- 1/2 cup powdered peanut butter
- 1/4 cup regular peanut butter
- 6 oz vanilla Greek yogurt (use coconut yogurt for dairy free alternative)
- 2 large eggs
- 1/2 cup applesauce
- 1/4 cup pure maple syrup
- 2 Tbsp coconut oil (can sub additional applesauce)
- 1 Tbsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup dark chocolate chips
- Oil, butter, or cooking spray (to grease muffin tins)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine all dry ingredients (except chocolate chips).
- Add wet into dry and stir well – melt peanut butter if necessary.
- Add in chocolate chips and ensure they are spread evenly throughout.
- Grease a 12-muffin tin with oil, butter or cooking spray, then pour in batter.
- Bake at 350 degrees Fahrenheit for 20 minutes or until fork inserted comes out clean.
- Let cool and enjoy!
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