1 c. fairlife 2% milk (likely need more for the right consistency, depending on type of oats)
3-4 Tbsp maple syrup
1 Tbsp baking powder
1 tsp vanilla
Choco PB Mix
1/4-1/2 c. chocolate chips
1-2 Tbsp natural peanut butter
Directions
Preheat the oven to 350 degrees F.
Add all of the ingredients, except for the chocolate chips and peanut butter, to a blender. Blend until smooth. It should be the consistency of most other muffin batters.
Transfer the mixture to a silicone muffin pan.
Combine the chocolate chips and natural peanut butter in a small bowl. Microwave to melt the chocolate, around 30-40 seconds. Stir until it forms a smooth chocolate.
Drizzle a dollop of the choco pb mix over each muffin.
Use a toothpick or wood skewer to swirl the choco pb mix through most of the muffin.
Bake in the oven for around 15 minutes, or until the muffin rebounds after being pressed lightly.
Allow them to cool for several minutes and then enjoy!
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