Irresistible Peanut Butter Muffins
These peanut butter muffins are perfectly fluffy with a hint of cinnamon and a sweet chocolate surprise, making them irresistible for any peanut butter lover!
Equipment
- Measuring cups and spoons
- Mixing bowls (large)
- Muffin tin
- Nonstick cooking spray
- Whisk
- spatula
- Sifter
- Wire rack
Ingredients
- 256 g 1 cup creamy or crunchy natural peanut butter
- 96 g ½ cup raw sugar
- 61 g ¼ cup unsweetened applesauce
- 235 ml 1 cup almond or other nondairy milk
- ¼ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 80 g 1 cup old-fashioned rolled oats, finely ground
- 60 g ½ cup whole wheat pastry or whole wheat flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 116 g ½ cup nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly coat a standard muffin tin with nonstick spray.
- In a large bowl, whisk together the peanut butter, raw sugar, applesauce, nondairy milk, sea salt, and vanilla extract until well blended.
- Add the ground oats, whole wheat flour, ground cinnamon, and baking powder to the wet ingredients.
- Carefully fold the dry ingredients into the wet, being cautious not to overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes & Wine Advice
Wine Advice:
Pair with a light, sweet white wine like Moscato to complement the rich peanut butter flavor.
Pair with a light, sweet white wine like Moscato to complement the rich peanut butter flavor.
Nutrition values
Calories: 230 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 11 g | Sugar: 12 g