Peanut Butter Chocolate Chip Air-fryer Baked Oats (1 or 2 muffins)

Prep Time: 5 minutes

Cook Time: 15 minutes

This baked oat breakfast muffin is so easy to make.  If you have oat flour, you can use it but I made the muffin mix in my Magic Bullet and organic oats.  

The mix will make one extra-large muffin or two medium sized muffins. I generally use a large muffin silicon pan to make two muffins like the one above.

Ingredients 

• 1/2 Cup Bob Mill's organic oats (or oat flour)
• 1/2 Tablespoon powdered peanut butter (or 1/2 a Tablespoon of peanut butter)
• 1/4 Teaspoon baking powder
• 1/4 Cup organic apple sauce
• 1 Egg
• 1/8 Teaspoon organic vanilla extract
• 1/4 cup oat milk (any non-dairy milk will work)
• 2 Tablespoons of GF/Vegan chocolate chips 
• 1 Tablespoon toasted pipits - pumpkin seeds (optional) 

If you are using oat flour, you may mix all of these ingredients together in a bowl. Otherwise follow the instructions below. 😀

Instructions

• Preheat Air Fryer (or oven) to 350 F (this is important - don't skip this step)
• Add all ingredients to the blender cup starting with dry ingredients first.
• Place the blender cup on the blender and pulse it a couple of times to get things started, then blend it for about 30 seconds. 
• Remove the blender cup and take the blender blade off, then stir in the chocolate chips and pepitas.
• Pour the mixture into your muffin pan to make either 1 XL muffin or two Medium-Large Muffins.
• Sprinkle a few chocolate chips and pipitas on top of the mix (optional)
• Bake on bottom rack of per-heated air fryer for 15 minutes.

© 2024 Dasie Schulz. All Rights Reserved.

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