Peanut Butter Chocolate Oat Muffin is just as healthy as a bowl of oatmeal loaded with nutritious add-ons, but much more fun to eat. Gluten-free, dairy-free, oil-free and baked without eggs or refined sugar.
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.
Wet Ingredients
Place wet ingredients in a medium sized bowl and stir well. Let mixture sit while mixing dry ingredients.
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.
Muffin Batter
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.
Notes
You can make homemade almond milk for this recipe with either of these methods:
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.