Recipe: Peanut butter muffin with dark chocolate chips

Posted on 17-01-2019 , by: Nancy Clark , in , , , 0 Comments

Today’s recipe, Peanut Butter Muffins with Dark Chocolate Chips is courtesy of Kate Scarlata RD, author The Low FODMAP Diet, Step by Step. The muffins are low in FODMAPS and are a good pre-exercise choice for athletes with digestive issues. But even if you have a cast-iron stomach, you’ll still like these muffins simply because they taste yummy, are easy to make, and are handy for breakfast, pre- and post-exercise snacks, and even dessert.

FODMAP stands for Fermentable (i.e., gas-producing) Oligo-, Di-, Mono-saccharides And Polyols. These are different kinds of carbohydrates that can be hard for some people to digest. (For example, the di-saccharide lactose in milk is known to cause gas and bloat for people who are lactose-intolerant.) Research with athletes suggests foods low in FODMAPS might help reduce digestive issues (gas, bloat, diarrhea).

If you have a sensitive stomach and want to find a local sports dietitian who can help you create a diet low in FODMAPS, use the referral network at .

Yield: makes 12 muffins


  • 2 eggs
  • 3/4 cup (lactose free) milk
  • 2 tablespoons vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup all-natural peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cup oat flour (Bob’s Red Mill brand or simply pulse rolled oats in your blender until they are a flour consistency.)
  • 1 tablespoon baking powder
  • 3/4 cup dark (or semi-sweet) chocolate chips
  • Optional: 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Prepare 12 -muffin tin with a light coating of oil.
  3. In a medium-size bowl, combine all ingredients and beat well.
  4. Fold in 1/2 cup of the chocolate chips into batter.
  5. Add batter evenly into the 12-muffin tin.
  6. Distribute the extra 1/4 cup chocolate chips evenly to the top of each muffin.
  7. Bake for 12-15 minutes or until a cake tester comes out clean.

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