CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Chocolate-Peanut Butter Oatmeal Muffins image

Provided by Molly Yeh

Categories dessert

Time 1h5m

Yield 8 jumbo muffins

Number Of Ingredients 16

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1 1/2 cups rolled oats
1 cup milk (2%, whole or almond)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour (or more all-purpose flour)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup unsalted butter or coconut oil, melted and slightly cooled
1/2 cup creamy unsweetened peanut butter or almond butter
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup pure maple syrup
3/4 cup dried cherries, blueberries or raisins
3/4 cup chopped dark chocolate
3/4 cup unsweetened coconut flakes
Super seed mix, for topping

Steps:

Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!