This recipe with oats and whole wheat got my attention when I found it on a search recently. I call this a healthy-ish recipe since it contains some healthy ingredients like honey and yogurt as well as some considered not so healthy, like brown sugar. This recipe did not include any toppiing and as many of you know, I am a fan of the crumble topping on my muffins. I switched things up this time by going with a swirl of peanut butter. This has become a regular in weekday breakfast rotation.
Chocolate Oat Muffins with Peanut Butter Swirl
Adapted from a recipe by A Kitchen Addiction
- 3/4 c whole wheat flour
- 1/2 c all purpose flour
- 1 c old fashioned oats
- 1/4 c cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/3 c brown sugar
- 1 c milk of your choice
- 1/2 c vanilla or plain yogurt
- 1/3 c honey
- 2 eggs
- 1 tsp vanilla extract
- 1/2 c semi sweet chocolate chips
- 3 T smooth natural peanut butter, you can also use conventional peanut butter, but warm it to "swirlable" consistancy
Line a muffin tin with cupcake liners or coat with butter.
In a large bowl, whisk together flours, oats, cocoa, baking soda, baking powder, salt and brown sugar.
In a medium bowl, whisk together milk, honey, yogurt, eggs and vanilla. Add to the larger bowl and stir until just combined. Stir in chocolate chips.
Preheat oven to 375 degrees. While the oven is preheating allow the batter to sit while the oats absorb some of the moisture in the batter.
Divide batter evenly among the muffin tin cups. Take a teaspoon measure and add a dab of peanut butter to each muffin. Take a toothpick and swirl the peanut butter on the top of the batter.
Bake in the oven for 22-25 minutes or until it passes the toothpick test.
You can also bake this in an 8" square baking dish, increase the baking time by about 8 minutes.