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Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners. Place the oats and flours into your blender or food processor, and pulse until ground and combined.
Enjoy! ❤Rachel
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PB Chocolate Chip Blender Muffins
Make today a Baking Day!
PB Chocolate Chip muffins are great for snacks or a quick breakfast on the go!
These muffins are already receiving RAVE REVIEWS from our CFC community, so be sure to make them ASAP!
Who LOVES Peanut Butter!?
Always search for NON-hydrogenated oils in the ingredients list on the back of your Peanut Butter. Because harmful oils often hide in peanut butter brands being marketed as “healthy.”
We sometimes “grind” our own nut butter at the grocery markets that offer this service.
This way, we know that it’s JUST Peanuts, and maybe a touch of sea salt in our nut butter.
#PeanutButterLove
Makes 12 muffins
Ingredients:
- 1 cup oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup peanut butter, all-natural
- 2 large eggs, room temperature
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup raw honey
- 2 very ripe bananas, sliced
- 1/2 cup dark chocolate chips
Peanut Butter Drizzle:
- 1/4 cup peanut butter
- 2 Tbsps raw honey
- 1/3 cup almond milk
Instructions:
Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners. Place the oats and flours into your blender or food processor, and pulse until ground and combined.
While the blender is running, add in baking powder, baking soda, cinnamon and salt. Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt, and honey. Continue to blend for a few seconds, just until everything starts to combine.
While the blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana. Blend until incorporated and smooth.
Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups. Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.
Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined. Once the muffins are ready, remove from the oven and allow to cool for a bit.
Spread the peanut butter drizzle over the muffins and serve. Store in the refrigerator for up to 5 days. (I like to toast mine before serving!)
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Enjoy! ❤Rachel
Ingredients
- 1 cup oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup peanut butter, all natural
- 2 large eggs, room temperature
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup raw honey
- 2 very ripe bananas, sliced
- 1/2 cup dark chocolate chips
Peanut Butter Drizzle:
- 1/4 cup peanut butter
- 2 Tbsps raw honey
- 1/3 cup almond milk
Instructions
- Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners.
- Place the oats and flours into your blender or food processor, and pulse until ground and combined.
- While the blender is running, add in baking powder, baking soda, cinnamon and salt.
- Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt and honey.
- Continue to blend for a few seconds, just until everything starts to combine.
- While blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana.
- Blend until incorporated and smooth.
- Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.
- Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.
- Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined.
- Once the muffins are ready, remove from the oven and allow to cool for a bit.
- Spread the peanut butter drizzle over the muffins and serve.
- Store in the refrigerator for up to 5 days. (I like to toast mine before serving!)
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 cup oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup peanut butter, all natural
- 2 large eggs, room temperature
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup raw honey
- 2 very ripe bananas, sliced
- 1/2 cup dark chocolate chips
Peanut Butter Drizzle:
- 1/4 cup peanut butter
- 2 Tbsps raw honey
- 1/3 cup almond milk
Instructions
- Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners.
- Place the oats and flours into your blender or food processor, and pulse until ground and combined.
- While the blender is running, add in baking powder, baking soda, cinnamon and salt.
- Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt and honey.
- Continue to blend for a few seconds, just until everything starts to combine.
- While blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana.
- Blend until incorporated and smooth.
- Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.
- Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.
- Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined.
- Once the muffins are ready, remove from the oven and allow to cool for a bit.
- Spread the peanut butter drizzle over the muffins and serve.
- Store in the refrigerator for up to 5 days. (I like to toast mine before serving!)
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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