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 Cookbook. www.KateScarlata.com

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date: December 31, 2021