breakfast peanut butter-chocolate chip oatmeal cakes

Serves: 4

Ingredients:
3 cups old-fashioned rolled oats
1 ½ cups low-fat milk
½ cup creamy natural peanut butter, divided
1/3 cup brown sugar
¼ cup unsweetened applesauce
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon vanilla essence
½ teaspoon salt
¼ cup mini semisweet dark chocolate chips

Method:
preheat oven to 180°c. coat a 12-cup muffin tin with cooking spray.
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 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.