Name: Chocolate–Peanut Butter Oatmeal Muffins
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 jumbo muffins
Ingredients: 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

Directions

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!

Photograph by Mike Garten

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Chocolate–Peanut Butter Oatmeal Muffins

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