Fall Chocolate Chip Peanut Butter Muffins
This weekend I ran 20 miles! Yes, TWENTY miles. It is my longest run to date and was in preparation for my first marathon in December. I wouldn't have been nearly as successful without the support of my brothers, sister in-law, cooler weather, and these Fall Chocolate Chip Peanut Butter Muffins. I ate one muffin before my run and then had another one during my run ( I also had some sport jelly beans, fruit leather, and lots of water). The muffins were my favorite though! It was nice having some real food. Plus, the muffins were surprisingly relatively easy to eat while running. And I'm not always the best at even drinking water while I run, but that has improved with practice.
These muffins are not only for runners though! They are perfect to have for breakfast, a snack, or before/during/after your workout. And you can feel good about eating them because they are made with whole grains, healthy fats, plant protein, and hidden veggies (thanks to the pumpkin).
Servings: 16 muffins
Prep time: 30 minutes
Bake time: 20 minutes
3 T. peanut butter
⅓ cup old fashioned oats
1 T. honey
1 T. coconut sugar
½ t. Cinnamon
¼ t. Pumpkin spice
¼ cup semi sweet chocolate chips
½ cup all purpose flour
½ cup whole wheat flour
½ cup oat flour
1 cup old fashioned oats
1 t. Baking powder
1 t. Baking soda
¼ t. Salt
1 & ½ t. Cinnamon
¾ t. Pumpkin pie spice
½ cup semisweet chocolate chips
3 T. ground flax seeds
1 & ¼ cup pumpkin puree
½ cup peanut butter
½ cup unsweetened coconut milk, or almond milk
¾ cup coconut sugar 1 t. Vanilla
Mix toppings in a small bowl, then set it aside.
Line muffin baking pan with muffin liners, & preheat oven to 350 degrees Fahrenheit.
Mix flours, oats, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips in a large bowl.
Mix the ground flax seeds, pumpkin puree, peanut butter, milk, coconut sugar, and vanilla in a medium bowl.
Pour wet mixture into dry mixture and stir together.
Fill muffin cups ¾ full (use a ¼ measuring cup).
Pour about 1 tablespoon of topping mixture over each muffin, then gently press the topping into the muffin batter.
Bake at 350 degrees for 20 minutes.
Remove muffins from pan and let them cool.
Enjoy! Keep leftovers in the fridge for a longer shelf life.