Breakfast Peanut Butter Chocolate Chip Oatmeal Cakes

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Ingredients:

3 cups old-fashioned rolled oats

1 ½ cups low-fat milk

½ cup creamy natural peanut butter, divided

1/3 cup packed light brown sugar

¼ cup unsweetened applesauce

2 large eggs, lightly beaten

1 teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon salt

¼ cup mini semisweet chocolate chips

Directions:

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

  2. Combine oats and milk in a large bowl; let sit for 20 minutes. Add milk, 1/4 cup peanut butter, brown sugar, applesauce, eggs, baking powder, vanilla and salt; stir to combine. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.