A Muffin Idea From a Friend...Higher Protein Using Greek Yogurt, Oats, Chocolate And Peanut Butter

Finished Product.

3 cups All-purpose flour
1 cup old-fashioned rolled oats
¾ cup unsweetened cocoa powder
1¼ cups granulated sugar
½ cup light brown sugar (measured level, but NOT packed)
4½ tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp cinnamon

4 large eggs
¾ cup buttermilk
¾ cup plain Greek yogurt
¾ cup creamy peanut butter
⅓ cup oil
4 Tbsp unsalted butter, melted & cooled
2 tsp vanilla extract
1 cup peanut butter chips (I used 1 cup in the batter. And then, studded the top of each muffin before baking.)

In a large mixing bowl, whisk together flour, oats, cocoa powder, sugars, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk eggs. Add buttermilk, greek yogurt, peanut butter, oil, melted butter, and vanilla. Whisk until smooth. (It may look slightly thick — that’s fine.) Gradually fold wet ingredients into dry using a spatula. Mix just until combined.

Fold in peanut butter chips. Batter will resemble cookie dough. Its OK. Rest batter in the fridge for 15–20 minutes. It will have the consistency of a cookie dough...its OK.

Liners

Preheat oven to 425°F. Fill every other muffin well, If using standard liners, they will be filled to the top. (I used my #16 scoop x2 in each well.)

Bake 7 minutes at 425°F. Without opening oven, reduce the temp to 350°F. Bake 16–20 minutes more, (18 min. worked for me.)
Cool in pan 10 min. before removing.