Peanut Butter Cheesecake Baked Oatmeal Muffins

• 2 Tbsp. butter or coconut oil, melted
• 1/2 c. applesauce
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 4 Tbsp. creamy peanut butter
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. flour (I use oat flour)
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats
• Optional: mini chocolate chips
• Optional: protein powder

Peanut Butter Cheesecake Icing

• 8 oz. cream cheese or neufchatel, softened
• 3 Tbsp. creamy peanut butter
• 2 Tbsp. cream or milk
• 1/4 - 1/3 c. powdered sugar

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter/oil, applesauce, brown sugar, maple syrup, peanut butter, vanilla, eggs, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats and mini chocolate chips. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups.
• In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the peanut butter, milk/cream, and powdered sugar. Pipe or spread over cooled oatmeal.
• Note: If I add two scoops of protein powder, I only use 1/4 cup of flour.