Choc-Oat Delight Muffins

My mom wanted me to bake something with peanut butter. I wanted to bake something with lots of fun flavors mingling together. And of course it had to be healthy, so I could proudly post it on this blog. The result: Choc-Oat Delight Muffins. Chocolate muffins with hearty oats, sweet and tangy cranberries and chocolate chips and peanut butter chips. And of course, a healthy dose of peanut butter. If you ever want to get on my mom’s good side, just feed her something that has peanut butter in it.

Choc-Oat Delight Muffins

makes 12 regular sized muffins

choc-oat delight


  • 1 egg (I used 3 tbls Egg Beaters)
  • 1/2 cup milk
  • 1/4 cup Peanut Butter & Co. White Chocolate Wonderful peanut butter
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 packets Quaker instant oatmeal, chocolate chip flavor
  • 3/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 Yoplait brand chocolate mousse style yogurt
  • 1 tbl Hershey’s cocoa powder
  • 1/4 cup Reece’s peanut butter chips
  • 1/4 cup dried cranberries


Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with 12 muffin cups, or use cooking spray.

In a large bowl, combine the flours, oatmeal, sugar, baking powder, and salt.

In a small bowl, combine peanut butter and egg and beat using a hand mixer. Add this to the ingredients in the large bowl. Now add the vanilla, milk, yogurt, and cocoa. Mix until combined; don’t overmix.

Add the dried cranberries and Reece’s chips. Stir gently until combined.

Spoon batter into muffin tin, filling each muffin cup about 3/4 full or a little less. Batter will be a little clumpy and want to stick on the spoon. This is okay.

Bake in the preheated oven for 15-20 minutes or until a cake tester comes out clean.

For optimal irresistible aroma, melty chocolate chips, and delicious warm oat-y texture, serve warm.

choc-oat delight muffins texture

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