nOAT! This was a bake fail! How? Well…
It started out as fudge for a vegan attending a wine tasting I was invited to. I wanted to make something easy with simple ingredients and, of course, vegan.
I used someone else’s recipe, even after an hour in the freezer it was still soft. SoOoOoOo, instead of throwing away the most expensive ingredients ever, I added the peanut butter “fudge” to muffins. Came out perfect!
These can be made vegan, see notes under recipe!
Any question, you can always ask HERE!
Like it? Let us all know in the comment section below recipe card. Enjoy!
Peanut Butter Chocolate Oatmeal Muffins
Ingredients
- 2 eggs*
- 2 tablespoons dark brown sugar
- 2 tablespoon applesauce
- 1 tablespoon honey**
- 2 1/2 tablespoons oil***
- 1/3 cup peanut butter
- 1 teaspoon baking powder
- Dash of sea salt
- 1 1/4 cup rolled oats
- 1/4 cup chocolate, chopped
- M&M’s for topping
Directions
- Pre-heat oven to 350 degrees F. Line standard muffin with cup cake liners, or grease pan.
- In a standing mixer, or using a hand beater, beat eggs until pale in color.
- Add brown sugar, mix thoroughly.
- Add applesauce, honey, and oil.
- Beat in peanut butter.
- Add baking powder and salt.
- Fold in oats and chocolate.
- Scoop out almost 1/3 cup of mix adding it evenly to 11 or 12 prepared cups.
- Top with m&m’s.
- Bake 13-14 minutes.
- Remove from oven. Allow to cool for 1 minute before removing from pan.
- Let sit for 10 minutes, enjoy warm or cool to room temperature.
- *Substitute flax egg for whole eggs
- **Substitute agave or maple syrup in place of honey.
- **I used sunflower feed oil, use olive oil as a substitution.
