I cannot tell a lie.
I did NOT eat that miniature Reese's Peanut Butter Cup.
I ate three of them.
Maybe it's because I'm a girl, but there is something about the mixture of peanut butter and chocolate that catapults me into the land of giddiness.
In case you're wondering, it's next door to the land of denial, which I'm also well acquainted with.
Since January 1 and my doomed-for-failure resolutions, I have only consumed 3 of those little morsels of happiness. That's saying a lot when you consider that there was an entire pound of them left over from the holidays! But, I'm still a girl, and those cravings didn't end with Christmas.
Since I'm determined to cut the sugar consumption from my home to a bare minimum, it has become my mission to find ways to feed this peanut butter/chocolate addiction without resorting to secret meetings with Mr. Reese's. People might start to talk.
Because I consider myself an expert on the pairing of the nut and the bean, I can unequivocally confirm that these muffins are a winner.
And to make sure that it wasn't some kind of a fluke, I had 2.
Peanut Butter Muffins
1 C. whole wheat or spelt flour (I use spelt)
1 C. rolled oats
1 T. baking soda
1/2 t. sea salt
1/4 C. natural peanut butter, creamy or crunchy
1/3 C. unsweetened applesauce
1-1/2 C. milk
1/4 C. honey
*1 cup chocolate chips
In a mixing bowl, whisk together flour, oats, baking soda and salt. Add peanut butter and applesauce. Mix on low speed until smooth. (Unless you're using chunky peanut butter, then smooth is overrated.)
Stir in the milk and honey.
Fold in the chocolate chips.
Spoon batter into paper-lined muffin cups, filling 2/3 full. Bake at 350F. for 12-15 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes; transfer to wire rack to finish cooling.
Makes approximately 20 muffins.
*1 cup of chocolate chips seemed like overkill, even for me, so the last time I made these, I dropped 5 chips into each muffin cup before baking.
This post is linked to Real Food Wednesdays at Kelly the Kitchen Kop.