Chocolate Peanut Butter Blender Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Peanut butter, creamy

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 tbsp Brown sugar, packed
  • 1 Chocolate chips
  • 2 1/2 tbsp Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1/4 cup Greek yogurt or sour cream

Found on crunchycreamysweet.com

Description

Ingredients

• 1 cup old-fashioned oats (see note)
• 2 and 1/2 Tablespoons unsweetened cocoa powder (I used Hersheys)
• 1/4 cup creamy peanut butter
• 1 medium banana (the more ripe, the sweeter the muffins)
• 1 large egg
• 1/4 cup Greek yogurt OR sour cream
• 3 Tablespoons packed brown sugar
• 1/2 teaspoon pure vanilla extract
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• chocolate chips, chunks, shredded coconut or chopped nuts (optional)

Directions

• Line a regular size muffin pan with 6 liners. Set aside.
• Preheat oven to 375 degrees F.
• Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.
• Scrape sides of blender jar.
• Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.
• If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.
• With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.
• Bake muffins for 15 to 18 minutes OR until the tops are domed, with cracks.
• Cool muffins for 10 minutes in pan.
• Transfer onto a cooling rack or wooden cutting board and cool completely.