PEANUT BUTTER CHOCOLATE CHIP QUINOA MUFFINS

These muffins were a huge hit when I brought them along to share at a yoga retreat. They are protein packed and honey kissed—a perfect post workout snack or breakfast on the run.

PEANUT BUTTER CHOCOLATE CHIP QUINOA MUFFINS

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Spelt is a highly nutritious, easily digestible whole grain that is high in both fiber and iron, and it lends a sweet nuttiness to baked goods. If you cannot find it, use 2 cups all-purpose flour.

makes 20

INGREDIENTS

• 1 cup spelt flour

• 1 cup all-purpose flour

• 1/3 cup powdered peanut butter (found in most grocery aisles next to regular peanut butter)

• 1 tablespoon baking powder

• 1 teaspoon cinnamon

• 3/4 teaspoon kosher salt

• 3 large eggs

• 1 1/4 cups milk

• 1 1/2 teaspoons vanilla extract

• 3/4 cup honey

• 8 tablespoons (1 stick) unsalted butter

• 1/4 cup creamy peanut butter

• 1 cup cooked and cooled to room temperature quinoa

• 1 cup semi-sweet mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 375 degrees with rack in center of oven. Line a standard 12-cup muffin tin with 12 paper baking liners and another tin with 8 liners.

2. In a small saucepan, gently warm the honey, creamy peanut butter, and butter over medium-low heat, stirring with a silicone spatula just until butter has melted. Whisk until mixture is thoroughly combined. Set aside to cool completely (warm liquid will cause baking powder to overreact, ruining the batter)

3. Over a medium bowl, sift together flour, powdered peanut butter, baking powder, cinnamon, and kosher salt (sifting is a necessary step—peanut butter powder has a tendency to clump). In a large bowl, whisk together eggs, milk, and vanilla.

4. When honey mixture has cooled, pour it into bowl with egg mixture and whisk to combine. Pour dry mixture into liquid mixture and stir just until blended, being careful not to over-mix. Stir in cooked quinoa and chocolate chips. Let batter rest in bowl for 20 minutes, allowing liquid to absorb into and soften the spelt.

5. Fill each muffin cup two-thirds full and bake until a wood toothpick comes out clean when inserted in center of a muffin, 14-17 minutes, rotating pans 180 degrees halfway through baking time (if both pans do not fit in, bake one at a time). Remove from oven and let cool in tins for 5 minutes, then transfer to wire racks and cool until just warm to the touch before enjoying. Store completely cooled muffins in an airtight container at room temperature.