1 cup rolled oats
1 cup low-fat buttermilk
1/3 cup oil
1 large egg
1/3 cup peanut butter
1 tsp vanilla
3/4 cup whole wheat flour
¼ cup powdered unsweetened cocoa
2/3 cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
½ cup roasted chopped hazelnuts
¼ cup chopped Spanish peanuts
½ cup dark chocolate chips
½ cup peanut butter chips
Soak the oats in the buttermilk for about 15 minutes. Briefly stir in the oil, egg, peanut butter, and vanilla. Add the remaining ingredients and stir just until combined.
Fill muffin cups evenly with batter (I was able to get 16 muffins out of this mix) and place into a 375 degree oven for 16-18 minutes until toothpick inserted comes out clean.
