Chocolate oat muffins with peanut butter swirl


  • 3/4 c whole wheat flour
  • 1/2 c all purpose flour
  • 1 c old fashioned oats
  • 1/4 c cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/3 c brown sugar
  • 1 c milk of your choice
  • 1/2 c vanilla or plain yogurt
  • 1/3 c honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 c semi sweet chocolate chips
  • 3 T smooth natural peanut butter, you can also use conventional peanut butter, but warm it to "swirlable" consistancy


Line a muffin tin with cupcake liners or coat with butter.

In a large bowl, whisk together flours, oats, cocoa, baking soda, baking powder, salt and brown sugar.

In a medium bowl, whisk together milk, honey, yogurt, eggs and vanilla. Add to the larger bowl and stir until just combined. Stir in chocolate chips.

Preheat oven to 375 degrees. While the oven is preheating allow the batter to sit while the oats absorb some of the moisture in the batter.

Divide batter evenly among the muffin tin cups. Take a teaspoon measure and add a dab of peanut butter to each muffin. Take a toothpick and swirl the peanut butter on the top of the batter.

Bake in the oven for 22-25 minutes or until it passes the toothpick test.

You can also bake this in an 8" square baking dish, increase the baking time by about 8 minutes.

This recipe is courtesy Inspired by the Seasons.