I’m staring at photographs of these muffins and I’m thinking about shrimp and how long it has been since I’ve eaten shrimp.  And, just now, I remembered that I post links on Friday’s, not stories about muffins.  Someday I’ll get my head screwed on straight!
A long time ago, at the age of 18, I got married. I don’t recommend this type of thing (getting married so young).  But, we did get a really cool kid out of the deal!  Nearly 20 years have gone by since then but I still remember a couple of really inventive wedding gifts I got from some wary,  thoughtful people.

One gift in particular stands out in my mind.  It consisted of two jumbo muffin tins and an industrial sized box of Bisquick muffin mix from an incredibly conscientious woman named Carol.
I’d never seen jumbo muffin tins before.  I was completely enthralled with them.  I couldn’t stop thinking of all the cool things I’d make in them.  No thoughts or concerns about making a marriage work or last.  Just dreams of giant chocolate chocolate chip muffins.  That’s how my 18 year old mind worked. At age 38 I can still waste an entire morning pondering the nutritional properties of nut butters. But, I like to think I’ve also grown as thoughtful human being that is mindful of the people she is surrounded by and loves dearly!  

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Peanut Butter Honey Cacao and Oat Muffins

Ingredients

• 1 &1/3 cups 160 g oat flour
• 1/3 cup 40 g rolled oats
• 2.5 tsp. baking powder
• 1/2 tsp. kosher salt
• 8 Tbsp. 48 g powdered organic peanut butter
• 2 egg whites
• 6 oz. plain Greek yogurt 0%
• 4 oz. plain apple sauce
• 4 Tbsp. 84 g honey
• 2 oz. 56 g cacao sweet nibs
• 1 Tbsp. rolled oats + 1 Tbsp. cacao sweet nibs to top muffins

Instructions

1. Preheat your oven to 350° F.
2. Line a regular muffin tin with foil or paper liners.
3. In a medium mixing bowl combine the oat flour, rolled oats, baking powder, salt, and powdered peanut butter.
4. Whisk dry ingredients to combine.
5. In another medium mixing bowl combine the egg whites, Greek yogurt, apple sauce, and honey.
6. Stir wet ingredients to combine.
7. Add the wet ingredients to the dry ingredients and whisk until well combined.
8. Stir in the cacao nibs.
9. Fill each muffin tin ~ 2/3 full. I used a regular ice cream scoop to fill them. (There should be exactly enough batter to fill 12 muffin cups.)
10. Sprinkle each muffin with a pinch of cacao nibs and rolled oats.
11. Bake muffins for 15 to 20 minutes. Until an inserted toothpick comes out clean.
12. Remove from oven, let cool, and then EAT!!!
13. Makes 12 muffins.

NUTRITION INFORMATION

My little muffin man, Will, who wouldn’t dream of eating one of these muffins even if I told him they tasted exactly like Reese’s Peanut Butter Cups!