This weeks muffin is much richer to the taste because of the peanut butter. Another alternative to peanut butter is pea butter which would make the muffin a little bit lighter.


1 cup whole wheat flour

1/4 cup spelt light flour

2 tsp baking powder

1/2 tsp sea salt

1/3 cup oats

1/4 cup milk – unsweetened almond milk, soy, rice

1 tsp chia seeds

1-2 ripe bananas mashed

3/4 cup agave nectar

1 tsp pure vanilla extract

3 tbsp oil – safflower, coconut – melted

4 tbsp natural peanut butter

3/4 cup semi sweet chocolate chips


Preheat oven to 350 degrees. Line a spray a 12 cup muffin tin or use silicone liners. In a small bowl combine milk with chia seeds and let soak for 10 minutes. In another bowl mix flours, baking powder, sea salt and oats. In a separate bowl mix mashed bananas, agave nectar and vanilla . In a microwave safe small bowl melt peanut butter with coconut oil for 30-40 seconds. if using another oil mix into peanut butter after melted. Combine the chia seeds and milk into wet ingredients and then mix in dry ingredients into the wet mixture. Mix the peanut butter and oil mixture to the batter and then fold in chocolate chips. You can also add raisins instead. Scoop batter into muffin tins and bake for 25 minutes. Take out and let cool for a few minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!