If you're in the mood for peanut butter and chocolate, these are the muffins for you.
Course
Breakfast, Snack
Cuisine
American
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings6
AuthorLemons & Anchovies
Ingredients
3/4cupflour
1/4cupoats
2tablespoonswheat germraw or toasted
1teaspoonbaking powder
1/4teaspoonbaking soda
1/8teaspoonsalt
1/3cupbrown sugarpacked
1/4cuppeanut butterI used a generous amount of Adam's Organic Unsalted
1egg
1/2cupmilkI used soy milk
1tablespoonvegetable oil
1very ripe bananamashed
1/2cupbittersweet chocolate chips
Instructions
Preheat your oven to 375°F. In a medium mixing bowl, combine the ingredients above from the flour to salt. In a larger bowl, combine the brown sugar and peanut butter and beat with a hand blender for 1-2 minutes. Add the egg and beat well on medium speed, about 1 minute.
Add the flour mixture and the milk to the peanut butter mixture and beat until well combined. Add the vegetable oil and banana and beat again. Stir in the chocolate chips.
Grease a muffin pan or line with paper cups. Sprinkle the bottom with more wheat germ and divide the batter among the 12 slots in the pan. Bake for 12-15 minutes or until a toothpick inserted in the muffin comes out clean. Mine took 12 minutes at 375°F.
Recipe Notes
Based on a recipe from Food.com. For original version, click here.