For some reason, I’m pretty much the only one in my family that likes no-bake cookies – the chocolate peanut butter oatmeal kind. I’ve yet to figure out how you could not like them?!? Needless to say, I don’t make them very often but the other morning I decided to take all the same flavors and make a muffin version. Oh my goodness! They were soo tasty =).  Jordan even liked them so much, he had one for breakfast the next day too. They definitely satisfied my craving for no-bake cookies, and with only 168 calories per muffin you can eat your cookie-tasting-muffin without any guilt.

I’ve found that the best way to keep leftover muffins is to wrap the completely cooled muffins individually in plastic wrap and place in the freezer. When you want to eat one, take it out of the freezer and pop it into the microwave for about 30 seconds or until it’s defrosted and slightly warm. They’ll taste just as good as fresh! I find the muffins keep way better in the freezer than in a plastic container, even if I plan on eating one the next day. Enjoy!

Chocolate Peanut Butter Oatmeal Muffins
1/2 cup white whole wheat flour
1/2 cup quick oats
1/4 cup brown sugar
2 tbsp Hershey’s special dark cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup peanut butter
6 tbsp fat-free greek yogurt
2 egg whites
1 tsp vanilla extract
1/4 cup low-fat buttermilk

1. Preheat oven to 400 degrees and spray 6 muffin cups with non-stick spray or line with paper liners.
2. In medium bowl, whisk together flour, oats, brown sugar, cocoa powder, salt, baking soda, and baking powder. Stir in peanut butter, yogurt, egg whites, vanilla, and buttermilk. Mix just until combined. Do not overmix.
3. Divide batter evenly between prepared muffin cups. Bake for 20 minutes. Makes 6 muffins.

Nutritional Info (per muffin): 168 calories; 6.3 g fat; 22.2 g carbohydrates; 3.0 g fiber; 7.9 g protein

Categories: Breakfast, Muffins

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