In the United States and Europe combined, over 20 million people suffer from peanut allergies. This allergen is one of the most common in the world, and poses a significant health threat to those who accidently ingest peanuts. The objective of modifying our Chocolate Chip Oatmeal Muffin recipe is to determine if it is possible to substitute peanut butter for almond butter so people with peanut allergies can enjoy our recipe. However, general nut allergies are also common globally. An additional 2% of the world population suffers from a tree nut allergy. So, what if we were to try and remove any type of nut from our recipe altogether? Below is the original recipe, before alterations.
For Scientific information for each ingredient and process go to:
For Information about the recipe adjustments go to:
- Prep: Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
- Mix dry ingredients: In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
- Mix wet ingredients: In another bowl, whisk together whole milk and flaxseed. Let these sit for about 5 minutes before adding the remaining wet ingredients: mashed banana, maple syrup, peanut butter and vanilla.
- Combine: Pour wet ingredients into a large bowl with the dry ingredients. Gently stir to combine and fold into ⅛ cups of chocolate chips.
- Fill muffin tin: Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
- Bake: Bake muffins for 30-35 minutes or until the center of the cups have set and a toothpick comes out clean.
- Store: Allow cups to cool completely before transferring to a storage container and placing them in the fridge or in a freezer. Muffins will last up to a week in the fridge and 3 months in a freezer.
Recipe Source: https://www.youtube.com/watch?v=qjPLB5FqXao&feature=youtu.be