Chocolate Peanut Butter Muffins (C2)

Recipe Author: Simmie Sinow

This is a modification to the Oatmeal Cookie Muffins and Bars found on this blog.  I play around a lot with different flavors for muffins and I must say this is one of my favorites (lemon being my #1).  The photo above was taken just before I removed them from the oven (sorry for the blurriness).

I've stopped using the vanilla extract, as when you play with flavors, that detracts from the flavor.


2 cups oats (oatmeal, not quick oats)
3/4 cup whole wheat flour
2 cups unsweetened applesauce
2 scoops chocolate peanut butter protein powder (I use Body Fortress brand available at WalMart)
1 tsp baking powder
1 Tbsp olive oil
2 eggs
Stevia to taste (I use the equivalent of 4 Tbsp of sugar)
Optional: 1 Tbsp Hershey's unsweetened cocoa; 2 tsp peanut butter extract (found this at the Amish store online)

Mix all ingredients thoroughly, then fill your baking tins (make sure to spray with nonstick spray really well) and bake at 350 for 25 minutes.

I made the Jumbo ones tonight, but have also made the standard sized ones as well.

These come in at 3/4 natural starch serving for a standard size or 1 1/2 natural starch servings for the jumbo size (I make jumbo sized muffins) and the jumbo muffins are about 275 calories each (standard would be half of that).

Please note that these do need to be refrigerated or frozen (they heat up nicely after being frozen) due to the applesauce.  If you don't do this and leave them out, you'll be growing mold in 2 days' time.