Four Month Blog-iversary and an Apples n’ Peanut Butter Muffin Recipe

I can’t believe it, but today is my four-month blog anniversary! The past few months have been a whirlwind with family and friends, running and recipes, and of course law school and everything leading up to graduation. But I’ve really been loving every moment I’ve spent on the blog. I had forgotten how much I missed writing for fun, about whatever is on my mind, since I started law school. After all, it doesn’t leave a lot of time for it! But I’m so happy I made the time, because writing, and reading other blogs, and beginning to feel like a part of something in the healthy living community, have all been fantastic little pieces of the journey so far. That said, on to today’s post – a new muffin recipe combining two of my favorite things.

Honeydew makes these muffins another snack that smiles back!

I’m constantly experimenting with new flavor combinations for my muffins because I whip up a batch weekly for breakfast, brunch, an on-the-go snack or a running pick-me-up. Honestly, they’re practically a food group for me (just look at what I eat on a typical day!) These little dollops of deliciousness are what would happen if my Caramel Apple Cinnamuffins and Peanut Butter Cuppins had a muffin baby. Apples + Peanut Butter = Yum. Every time. Plus, I had an excuse to try out my new silicone muffin pan – I usually stick to a regular stainless steel pan, but lately mine has been getting tough to clean and the muffins have been sticking even when the pan is greased well, so I decided to give this cute red one a try. It’s a little trickier to remove from the oven without bending, but I’m happy to announce it was a successful test run! If you slide a knife carefully around the edges of each muffin before removing, they’re easy to pop right out of the pan.

Muffins in their new baking home

Ingredients:

1 1/2 cups gluten-free rolled oats

1/4 cup gluten-free sorghum or all-purpose flour

6 oz vanilla Greek yogurt (I used Oikos Traditional Greek Yogurt)

2 Tbsp milk of choice (I used So Delicious Vanilla Coconut Milk)

2 large eggs

2 tbsp peanut butter, melted (My favorite Peanut Butter & Co)

2 tbsp powdered peanut butter (I used PB2 Original)

1/2 cup apple, peeled and chopped (I like using Braeburn apples to bake, they’re the perfect twist of sweet and snappy)

1/3 cup applesauce

1 Tbsp butter (you can sub extra applesauce if you prefer)

1/4 cup brown sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp pure vanilla extract

Extra tbsp olive oil, butter, or cooking spray (to grease the pan)

Creamy, peanut-buttery batter

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine all dry ingredients in a large mixing bowl, then add in wet ingredients. Melt the peanut butter and the butter slightly before adding in, so they’re easy to combine thoroughly with the other ingredients.

3. Grease a 12-muffin tin and pour in batter.

4. Bake at 350 degrees for 15 minutes.

5. Let cool.

6. Enjoy!