Peanut Butter Cup Muffins

First- thank you for all of the well wishes!

I was one miserable puppy for a solid week and then slowly eased back into life last week. Thankfully, I had the luxury of being able to camp out on the couch. However, a lot of things can pile up in a week, which means that in the process of getting things done, I missed both a peanut butter and a chocolate appreciation day. Insane, right?

That’s not to say that I didn’t have a good week. I had a great week. I was lucky enough to listen to Michael Pollan speak with my fabulous sister in law (thanks for the invite!) and a good friend of hers, Paige.

Paige, if you’re reading; I wish I had 1/10th of your patience and energy!

If you’re familiar with Michael Pollan and his books, The Omnivore’s Dilemma and most recently, Food Rules, then you probably know the content of his lecture. If not, he simply advocates eating real, whole foods. Or, as he put it “Food should live and food should die”, meaning that if you can’t grow it, farm it, harvest it or hunt it, it’s probably an imposter.

Seems simple enough, right? Although nothing he said was really new to me, I was still surprised by some of his points and greatly entertained. I highly recommend sitting in on a lecture if you have the chance.

Oh, and in honor of the lecture and because I missed two days devoted to eating my favorite foods, I have a belated recipe for you: Peanut Butter Cup Muffins.

Enjoy!

Peanut Butter Cup Muffins

Ingredients

• 1 1/2 c oat flour
• 1/2 c white sugar (probably not on Pollan’s “food” list)
• 1/8 c brown sugar
• 1 tsp baking soda
• pinch of salt
• 1/4 cup cocoa
• 1/4 tsp powder
• 2-3 ripe bananas
• 1 egg
• 1/4 c veggie oil

For the filling: natural peanut butter

Directions

Preheat your oven to 350 degrees F.

Lightly grease (or line) a muffin tin or ramekins.

Make your own oat flour: I took roughly a cup and a half of old fashioned oats and ran them through our food processor until the texture was that of flour. This took me roughly 5 minutes.

Combine wet and dry ingredients separately until both mixtures are uniform in consistency. For our purposes, the bananas should be considered wet. Once mixed, add the wet ingredients to the dry ingredients and stir until combined.

Using a large spoon, fill the muffin cups up half way. Place a teaspoon (or more if you’d like) of peanut butter in the middle of eat muffin. When done, add more of the chocolate batter until the peanut butter is fully covered.

Cook at 350 degrees for 20-25 minutes. Remove from oven, let cool about 10 minutes and serve with desired toppings. I used powdered sugar and fresh fruit.