I love when good-for-you food is good, too.
And I love it when I decide to splurge for a special occasion (like my 30th birthday yesterday!) and find a really good-for-you recipe to use. This recipe does have chocolate chips (which I did not make myself), but other than that, they’re nutrient dense with good fats and proteins.
I was blown away by these muffins. They had the best texture I’ve experienced since I began soaking my muffin recipes (the technique for soaking muffins and quick breads that I explain in my book involves a bit more stirring which tends to activate the gluten in the dough – the muffins are light, but not as crumbly). These muffins retained their fall-apart-in-your-mouth, lovable, muffin-crumbliness due to all the oats. I’m in love.
Peanut Butter Oatmeal Chocolate-Chip Muffins
Combine in a bowl:
1 c. oats
1 c. buttermilk, sour cream, yogurt, soured milk, or other acidic medium
1/2 c. peanut butter
1/2 c. whole wheat flour
Cover and let sit on counter overnight (or 8 hours)
In a separate bowl, combine:
1/3 c. sprouted wheat flour OR white flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
The next morning, preheat oven to 350 degrees, and grease (and line with paper cups if you have them) 12 muffin tins. Beat together
1/2 c. sucanat, sugar, honey, or maple syrup
1/2 c. melted coconut oil or butter
1 t. vanilla
Stir this into the soaked oats and flour mixture.
Next add the flour and baking powder mixture to the bowl. Then fold in
1 c. chocolate chips
1 c. unsweetened coconut (optional)
Divide into 12 muffin cups and bake at 350 for 20 min. Make 12 muffins.
If you want to learn more about sprouted wheat flour, check out this post, or head over to the Real Fast Food Facebook page where I answer a reader question on the topic of flour choices this morning…