Peanut Butter Oatmeal Chocolate Chip Cookie Muffins
Peanut Butter Oatmeal Chocolate Chip Cookie Muffins takes roughly 45 minutes from beginning to end. This side dish has 324 calories, 9g of protein, and 16g of fat per serving. This recipe serves 12. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 149 people were impressed by this recipe. This recipe from Love from the Oven requires vanillan extract, oats, nut butter, and brown sugar. Overall, this recipe earns a not so spectacular spoonacular score of 39%. Try Chocolate Chip-Peanut Butter Oatmeal Skillet Cookie, Chocolate Chip Peanut Butter Oatmeal Skillet Cookie, and Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches for similar recipes.
Servings: 12
Ingredients:
1 tsp baking powder
1/2 tsp baking soda
2 medium size ripe bananas
1/2 cup brown sugar
1/4 cup melted butter
1/2 cup cup chocolate chips (you can use more or less if you like, or even try peanut butter chips!)
1 large egg
1/4 cup milk
3/4 cup peanut butter or No-Nut Butter
1 cup oats
1/2 tsp salt (optional)
1 cup vanilla Greek yogurt
1 tablespoon vanilla extract
1 1/2 cups White Whole Wheat Flour (all purpose would work as well)
Equipment:
food processor
blender
bowl
oven
muffin tray
toothpicks
Cooking instruction summary:
Preheat oven to 375 degrees F.In a large bowl, combine flour, oats, baking powder, baking soda, salt and brown sugar and set aside.In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick.Combine wet and dry ingredients, as well as chocolate chips, and stir until well combined but do not over mix.Scoop into a greased muffin tin.Bake for approx 18-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched. Enjoy! These freeze well and make for a great breakfast or quick snack.
Step by step:
1. Preheat oven to 375 degrees F.In a large bowl, combine flour, oats, baking powder, baking soda, salt and brown sugar and set aside.In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended.
2. Mixture will be fairly thick.
3. Combine wet and dry ingredients, as well as chocolate chips, and stir until well combined but do not over mix.Scoop into a greased muffin tin.
4. Bake for approx 18-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched. Enjoy! These freeze well and make for a great breakfast or quick snack.
Nutrition Information:
covered percent of daily need
