These were excellent! They were moist, had good peanut butter flavour and despite the whole wheat flour and oats had quite a light, fine crumb. I reduced the honey in the recipe and added a little extra yogurt to make up for the lost moisture. The ingredients reflect the change.
Peanut Butter Oat Muffins
makes 20 regular
adapted from 500 Best Muffin Recipes by Esther Brody
180g whole wheat flour
150g rolled oats
4 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
65g vegetable oil
135g smooth peanut butter
280g plain yogurt
1 tsp vanilla
85g chocolate chips
Preheat oven to 190C/375F. Prepare the muffin tins by greasing them or lining them with paper muffin cups.
Into a large bowl, measure the flour, rolled oats, baking powder, baking soda and salt and stir to combine.
In a medium bowl, whisk the eggs, honey, vegetable oil, peanut butter, yogurt, and vanilla together.
Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and stir until the dry ingredients are just incorporated. Gently fold in the chocolate chips. Do not over mix.
Scoop the batter into the prepared muffin tins filling them close to the top. Bake 15-20 minutes on the middle rack of the oven until the centre springs back when pressed lightly with a finger and a toothpick inserted in the centre comes out clean.
* I converted the book's American volume measurements to gram weights using King Arthur Flour's ingredient weight chart.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.