Big Batch Peanut Butter Oat Muffins (no refined sugar) with chickpea and whole wheat flour

( adapted from tasteofhome.com’s recipe for Peanut Butter Oat muffins) makes 4 dozen

2 1/2 cups whole wheat flour

2 cups chickpea flour

3 cups quick oats

12 teaspoons baking powder

2 tsp Himalayan pink salt

1 cup raw honey melted

4 eggs

1 cup natural peanut butter (warmed for 30-45 seconds in microwave makes it easier to combine)

5 cups milk of choice

2 tablespoons vanilla extract

1/2 cup chopped nuts (optional)

Chocolate chips (optional)

Preheat oven to 375 F. Combine dry ingredients. In a separate bowl combine wet ingredients. Add wet to dry just combining. Full muffin tins 1/2-3/4 full. Bake for 15-18 minutes or until you get a good “bounce back”. Would be great with a streusel on top as well!

Personally I don’t find anything inherently “bad” about wheat. In my opinion anything naturally occurring and edible is God made and therefore originally good. It’s the chemicals and processing that make it react badly in the body. Or too much of one thing. A wide variety of food is key to good health! That being said, my body feels best when I don’t overload it with wheat. Adapting this recipe with part wheat, chickpea and oats, plus replacing the sugar with honey makes it more nourishing and doesn’t cause a bad reaction for me. You could totally up the honey content for a sweeter muffin or add things to it. I consider recipes to be a good base and then adapt to personal or family tastes from there. Plus it’s fun! ☀️