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Peanut Butter Chocolate Chip Muffin



INGREDIENTS:



5 1/2 ozs Unbleached All Purpose Flour


1 tsp Baking Powder


1/4 tsp Sea Salt


1/2 cup Oat Milk


1 Egg (large)


1/3 cup Maple Syrup


1/3 cup All Natural Peanut Butter


1 tsp Vanilla Extract


1/2 cup Dark Chocolate Chips



DIRECTIONS:

  1. Preheat the oven to 350ºF (175ºC) and line a muffin tray with liners.

  2. In a large bowl, whisk together the flour, baking powder, and salt.

  3. Add the milk, egg, maple syrup, peanut butter, and vanilla to the same bowl as the flour. Use a spatula and stir until just combined. Fold in the chocolate chips.

  4. Divide the batter evenly between muffin cups. Bake for 22 to 26 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!


Leftovers


Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week. Freeze for up to three months.


Serving Size


One serving is one muffin.


No Peanut Butter


Use sunflower seed, cashew, or almond butter instead.


No Oat Milk


Use any milk of choice.


How to Measure Flour


Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.


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