This is another rendition of the standard Oat Bran Muffin that I published earlier. This time I made it a little more kid friendly including most everyone’s favorite flavors chocolate and peanut butter.
Here, instead of using applesauce, I used natural peanut butter as the main flavoring and fat component. Then I included semi-sweet chocolate chips, walnuts (in my version) and a little ground flax to boost the nutritional value.
These are a great snack instead of cookies, they travel well in a lunch box or tote, and are choc(late) full of fiber!
Have a great weekend!
Preheat Oven to 400 degrees
In a bowl combine the following wet ingredients:
1 cup natural peanut butter smooth or chunky (thoroughly mixed)
1/2 cup brown sugar
1/2 can (6 ounces) evaporated milk
In a separate bowl combine the following dry ingredients
1 1/2 cups flour
1 1/2 cups oat bran
1 1/2 cups rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 cups walnuts or peanuts (chopped)
1 cup semi-sweet chocolate chips
¼ cup flax seed (optional)
Using a hand mixer, combine the peanut butter, oil and brown sugar until smooth. Add the vanilla and milk and thoroughly combine. Switch to a spatula and add the eggs until the mixture is well combined. Add the dry ingredients in thirds and mix until just incorporated.
The oven should be preheated to 400 degrees.
Using an ice cream scoop, measure out the batter into a muffin pan with paper liners.
Tip #1: Scooping out all the batter into the muffin pans will allow the baking soda to begin the leavening process. By the time you put the first trays in the oven, you should be seeing bubbles forming in the batter.
Bake for 10 minutes then rotate the pan (top to bottom and back to front) and bake for an additional 10 minutes. The tops will spring back and begin to crack slightly when they are done.
Let cool for at least 10 minutes before removing from the pan. Let cool thoroughly before storing in an air-tight container.
Makes about 2 dozen muffins.