Peanut Butter & Chocolate Chip Muffins (Gluten-free)

author : Nancy Clark
comments : 1

Recipe for Triathlete Goodies: Peanut Butter & Chocolate Chip Muffins (Gluten-free) recipe

This healthy-ish muffin is made with oat flour (rolled oats pulverized in a blender or food processor until they look like flour). The recipe can pass for either a muffin or a cupcake. It’s yummy for fueling up before and/or refueling after your workout.


 


2 eggs
3/4 cup (180 ml) milk
2 tablespoons canola oil
1/2 cup brown sugar
1/2 cup peanut butter, preferably all-natural
1 teaspoon vanilla extract
1 1/2 cup oat flour
1 tablespoon baking powder
3/4 cup (dark) chocolate chips


 


1. Preheat oven to 350 degrees F. (180° C).


2. Prepare 12 -muffin tin with a light coating of oil or use paper baking cups.


3. Mix together in a medium bowl, the eggs, milk, oil, brown sugar, peanut butter, vanilla extract, oat flour and baking powder. Stir well.


4. Fold in 1/2 cup of the chocolate chips into batter.


5. Add batter evenly into the 12-muffin tin.


6. Distribute the extra 1/4 cup chocolate chips evenly to the top of each muffin.


7. Bake for 12-15 minutes or until a cake tester comes out clean.


 


Yield: 12 muffins


Total calories: 3,000; 250 calories per muffin; 27 g carb; 7 g protein; 13 g fat


 


Recipe courtesy of Kate Scarlata RD, author of The Low FODMAP Cookbookwww.KateScarlata.com

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date: December 31, 2021

Nancy Clark

Nancy Clark, MS, RD, an internationally known sports nutritionist and nutrition author, is a registered dietitian (RD) who specializes in nutrition for exercise, health and the nutritional management of eating disorders.

avatarNancy Clark

Nancy Clark, MS, RD, an internationally known sports nutritionist and nutrition author, is a registered dietitian (RD) who specializes in nutrition for exercise, health and the nutritional management of eating disorders.

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