1/4 cup stevia-sweetened chocolate chips or regular chocolate chips
Preheat the oven to 350 degrees. Line a muffin cup pan with paper liners or silicone baking cups. Set aside.
In a large bowl, whisk together the oats, baking powder, and salt.
Stir in the eggs, milk, peanut butter, and maple syrup until well combine.
Add in half of the chocolate chips. Fill each muffin cup almost to the top and then sprinkle the rest of the chocolate chips on top.
Bake in the preheated oven for 13-18 minutes, until the muffins are just set. Allow to cool in the pan for 10 minutes before serving. Enjoy!
The baking time will determine the final texture you achieve. If you desire a creamy center that is similar to baked oatmeal (we LOVE this) then you’ll want to bake them less (13-15 minutes). If you prefer a more set center, like a muffin, you’ll want to bake them a bit more (16-18 minutes).
I used unsweetened vanilla almond milk for this recipe and that’s what is reflected in the nutritional stats. Any milk will work here.