Kids running around like lunatics? Need a little something to keep them still for a minute? Make a double batch of these muffins and keep them in the freezer. When you’re in the crunch for a quick snack, pop a few in your toaster and your kids will get the message. Snack time is a state of mind, and while your kids are munching on the muffins you might be able to take that mental break you’ve been craving.Or you can just chow down on a few muffins yourself. We all deserve a little snack.
You really shouldn't leave the house without a snack. Make a batch of these and keep them in the freezer. When things get hectic, take one out, pop it in the toaster, and remember that muffins are the FDA's top recommendation for stress relief.
Thanks to our sponsor, Hain-Celestial, for providing the ingredients!
Ingredients
- ⅔ cup Arrowhead Mills Peanut Butter
- 2 tablespoons Veggie Oil (Rice Bran, Grapeseed, Saff/Sunflower…)
- ¾ cup Brown Sugar
- ½ cup Dream Almond Milk
- 1 ½ teaspoons Vanilla Extract
- 2 Eggs
- 1 ½ cup Arrowhead Mills Brown Rice Flour
- 1 ½ teaspoons Hain Featherweight Baking Powder
- ½ teaspoon Baking Soda
- ¾ cup Dream Semi-Sweet Chocolate Chips
Get Busy
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the peanut butter and oil, stir until blended.
- Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.
- In a separate bowl whisk together the dry ingredients (everything except the chips)
- Combine the dry and wet mixtures and stir in the chocolate chips.
- Using an ice-cream scoop (or a big spoon) fill a 12-cup paper-lined muffin tin.
- Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Snack attack.