Peanut Butter Oatmeal Cakes
Photo © Credit Alexandra Shytsman
Ingredients
- 3 cups old-fashioned rolled oats
- 1 ½ cups low-fat milk
- ½ cup creamy natural peanut butter, divided
- ¼ cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 3 Tbsp. packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- ½ teaspoon salt
- ¼ cup mini semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Nutrition
Calories 204 | Fat 9g | Carbs 24g | Protein 7g
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