Are you on a muffin baking kick and looking for a new recipe? Do you love chocolate and peanut butter? Then get ready. Allow me to unveil your next baking project. My Chocolate Peanut Butter Oat Muffin is springy, moist, just sweet enough, and filled with a dollop of creamy peanut butter.
Even though they taste indulgent, these muffins provide a healthy breakfast. They are a great option for anyone who doesn't want to sit down to a steaming bowl of oatmeal.
Not that there is anything wrong with a steaming bowl of oatmeal adorned with nutritious goodies. In fact, if you want breakfast with staying power, it's just the ticket. Picture oatmeal topped with almond milk, sweetened with pure maple syrup or coconut palm sugar, studded with raw chocolate, drizzled with peanut butter, and served with apple slices.
But I get it. Boiling water and cooking porridge may not be your thing. Guess what, though? That bowl of oatmeal I just described is exactly what this oat muffin is. However, it's baked up into a tender, squeezable breakfast you hold in your happy fist and munch away on. How’s that for a sunny morning?
No dairy, gluten, eggs , oil or sugar
Moreover, you can make a friend or loved one’s morning sunnier as well with this breakfast treat. Hand them a couple as they head out the door. That’s the great thing about muffins, right? They travel wherever we do, without fuss. Even better, you’ll score extra points if your special person is looking for a gluten-free option. Not only are these muffins made without denatured white flour, but they don’t have any dairy, eggs, oil, or refined sugar.
If you are a muffin baker, you might find it hard to imagine making well-risen, fabulous tasting ones without any of the ingredients I just mentioned. In a word, it’s magic. Ok, truthfully it’s just a different way of putting that loaded bowl of oatmeal together. What is magic is how incredible this Peanut Butter Chocolate Oat Muffin tastes. You’ll just have to bake up a batch yourself to believe it.
More gluten-free recipes
- Grab and Go Breakfast Oat Bars
- Buckwheat Banana Nut Pancakes
- Sweet Lemon Blueberry Scones
- Mushroom & Peas Farfalle
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Peanut Butter Chocolate Oat Muffin
Peanut Butter Filling
- ½ cup peanut butter
- ⅓ cup maple syrup
- 1 tsp. vanilla
- ½ tsp. salt
- 1 cup almond milk, preferably homemade*
- 1 cup applesauce
- 2 TB lemon juice
- 2 tsp. vanilla
- 2 ½ cups old fashioned rolled oats
- ½ cup raw cacao powder
- ½ cup coconut palm sugar
- 1 tsp. baking powder
- 1 ½ tsp. baking soda
- ⅛ tsp. salt
- 1 TB chopped peanuts
- Set oven rack in middle position and turn oven on to 350 degrees. Line a muffin tin with 12 paper cups.
Peanut Butter Filling
- Stir peanut butter filling ingredients together in a small bowl. Mix well until light and fluffy. Hold peanut butter filling aside and don't stir it into batter.
- Place wet ingredients in a medium sized bowl and stir well. Let mixture sit while mixing dry ingredients.
- Grind oats in a blender or food processor. A little graininess is ok, but oats should be mostly powdered to a coarse flour.
- Place oat flour in a large bowl. Add cacao powder, coconut palm sugar, baking powder, baking soda, and salt. Whisk well and break up any small lumps.
- Combine wet and dry ingredients for muffin batter. (Don't add peanut butter filling yet). Stir lightly until most the flour is absorbed.
Pour Muffin Batter in Baking Pan and Add Filling
- Fill muffin papers using a heaped ¼ cup measure. Distribute remaining batter equally and gently level tops of muffins. Let muffin batter rest 5 minutes to thicken slightly.
- Top each muffin with one tablespoon of peanut butter filling. Sprinkle muffins lightly with chopped peanuts.
- Bake muffins 20 minutes or until tops spring back when pressed lightly. Ovens vary so you may need to adjust baking time slightly.
From almond flour: Blend 1 cup of water and ⅓ cup lightly packed fine almond flour in a high-speed blender. Strain through a tightly woven, thin cotton tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.
From fresh almonds: Pour boiling water over ⅓ cup raw almonds. Let sit 2 minutes. Rinse with cold water and slip skins off almonds. Blend peeled almonds with 1 cup water in a high-speed blender. Strain through a tightly woven, thin cotton tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.