Healthy Peanut Butter Chocolate Chip Muffins for a Morning Tin

Healthy Peanut Butter Chocolate Chip Muffins for a Morning Tin keeps the shopping list focused on whole wheat flour, white whole wheat flour or all-purpose, and oats rolled or quick-cooking. It serves 15 Muffins.

Count on 8 minutes of prep, 25 minutes of cooking, about 33 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¾ cup whole wheat flour
• ½ cup white whole wheat flour or all-purpose
• 1 cup oats rolled or quick-cooking
• ¼ cup wheat bran
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons kosher salt
• ¼ cup brown sugar
• 1/3 cup honey
• 1 cup peanut butter or reduce to ½ cup to lower calories
• ½ cup Greek yogurt I use Fage 2%
• 1 egg
• 1 teaspoon vanilla extract
• ½ + 1/3 cup milk I used whole milk
• 1/3 cup chocolate chips

How the cooking goes

1. Warm the oven to 375° and line or spray 15 muffin cups. [you actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky).
2. In a mixing bowl whisk together flours, oats, bran, soda, baking powder, and salt. Keep it to one side.
3. In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
4. Turn the flour mixture into the wet mixture and mix until few lumps remain. Fold through chocolate chips being careful not to overmix. Two or three folds should do it.
5. Portion the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
6. Allow the muffins sit out for 15 minutes prior to baking for better rise (or you can skip this step).
7. Oven-bake 12-15 minutes or until a cake tester comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
8. Allow it to cool 2 minutes in tins until quickly removing the muffins to cool until it is no longer warm on a wire rack.
9. Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Muffins, open Banana Protein Muffins Baked Until the Tops Dome and Pumpkin Cream Cheese Muffins for a Morning Tin.