Peanut Butter Chocolate Chip Oat Muffins

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Honey
  • 1/2 cup No-stir natural peanut butter

• Pasta & Grains

  • 1 cup Rolled or quick oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/3 cup Chocolate chips
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat flour
  • 1/2 cup Whole wheat or all-purpose flour, White

• Dairy

  • 3/4 cup Milk, non-fat
  • 1/2 cup Plain or vanilla yogurt

Found on a-kitchen-addiction.com

Ingredients

• ¾ C whole wheat flour
• ½ C white whole wheat or all-purpose flour
• 1 C rolled or quick oats
• 1 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• ¼ C brown sugar
• ⅓ C honey
• ½ C no-stir natural peanut butter
• ½ C plain or vanilla yogurt
• 1 egg
• 1 tsp vanilla extract
• ¾ C non-fat milk
• ⅓ C chocolate chips

Directions

• Preheat oven to 375. Line muffin tin with cupcake liners or spray with non-stick cooking spray.
• In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and brown sugar.
• In a small bowl, whisk together honey, peanut butter, yogurt, egg, vanilla extract, and milk. Add wet ingredients to dry ingredients and stir until just combined.
• Stir in chocolate chips.
• Scoop batter into prepared muffin tin filling each cup about ⅔ full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
• Remove to a wire rack to cool. Store in an airtight container.