These oatmeal cakes take the main mixture of peanut butter, adding flavor and a healthy dose of plant-based protein. A fun method to make sure peanut butter finds its way into every mouthful of each muffin is to hide a bit in the centre of each one.
– 3 cups old-fashioned rolled oat – 1 ½ cups low-fat milk – ½ cup creamy natural peanut butter, divided – 1/3 cup packed light brown sugar
– ¼ cup unsweetened applesauce – 2 large eggs, lightly beaten – 1 teaspoon baking powder – 1 teaspoon vanilla extract – ½ teaspoon salt – ¼ cup mini semisweet chocolate chip
Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine the oats and milk; let soak for 20 minutes. Add the eggs, applesauce, brown sugar, baking powder, vanilla, and 1/4 cup of peanut butter to the bowl; mix well.
Divide about 2 teaspoons of batter among muffin cups then divide remaining 1/4 cup peanut butter and chocolate chips-about 1 teaspoon each-among muffin cups.
Pour remaining batter over it, about 2 tbsp per layer. Bake until about 25 min. or a toothpick inserted in the centre comes out clean. After 10 minutes in the pan, remove and place on a wire rack to cool. Serve warm or room temperature.
We've retested this recipe and made the following changes in response to previous reviews and comments, updating the nutritional analysis as needed:
Increased the brown sugar. Increased the soak time of the oats.