Ingredients
| 1 | large egg | |
| 1⁄2 | c | chunky style natural peant butter |
| 1⁄3 | c | brown sugar, packed |
| 1⁄4 | c | honey or agave nectar |
| 5 | T | canola oil or vegetable oil |
| 2 1⁄4 | c | old fashioned oats |
| 1⁄2 | t | ground cinnamon |
| 1⁄4 | c | sliced toasted almonds |
| 1⁄2 | c | mini chocolate chips |
Notes
To make vegan substitute:
1 Tbsp flaxseed meal + 3 Tbsp water = 1 egg. Replace the honey with agave nectar (or preferred sweetener of choice) and use organic brown sugar. And use a vegan friendly chocolate chip.
We used Adam’s natural peanut butter, any natural style nut butter may be used. Same with the almonds, it is interchangeable.
Instructions
Preheat the oven to 350℉. Spray a 12 cup muffin tin with cooking spray.
In a large mixing bowl beat the egg with a hand mixer until combined, add in the peanut butter, brown sugar, honey and oil, beat until smooth.
Add in the oats, cinnamon and almonds, stir in by hand, then gently fold in the chocolate chips.
Divide equally between the muffin cups, then press down firmly with your fingers.
Bake for 15 to 20 minutes or until golden brown.
Let cool for an hour, then work a butter knife around each one and gently pop out (taken out while warm increases the chance of crumbling).
Store tightly wrapped.
Courtesy of trailcooking.com
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