recipeName: breakfast peanut butter-chocolate chip oatmeal cakes
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
steps: 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.
NER: olded rolled oats milk peanut butter brown sugar applesauce eggs baking powder vanilla essence salt dark chocolate chips