Some days just take you, beat you up, spit you out, and ask you to keep going.
Welcome to my life.
I was totally looking forward to going on a baking spree of autumny, pumpkiny things this weekend. Quick synopsis of my weekend: wake up, roll out of bed, study til I am about to pass out from hunger, refuel, then study til I pass out in sleep. Maybe fit in a run if I’m lucky. And with this absolutely perfect running weather out and stuck studying? It kills me.
I don’t want to complain too much, but the struggle is REAL. This doctor thing is rough. And I feel like quitting at some point every single day.
Luckily I have a few recipes saved up, like these delightful brownies. So much deliciousness for so little guilt.
Make them so I can enjoy vicariously. Please? And hopefully I will find time to
breathe get my pumpkin on soon.
Guilt-Free Peanut Butter Swirl Brownie Bites
- 3/4 cup creamy peanut butter
- 6 oz vanilla Greek yogurt
- 1/4 cup milk of choice
- 1 egg
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar or Splenda (I used Zulka unrefined sugar)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- chocolate chips (optional)
Preheat the oven to 350 F and line a 12-hole muffin tin with cupcake liners.
Place all ingredients except the peanut butter in a blender or food processor. Blend until completely smooth and the oats turn to a powder.
In a small bowl, microwave the peanut butter for 30 seconds.
Pour the brownie batter (it’s runny!) into the cupcake liners, filling them about 3/4 of the way.
Pour about a tablespoon of melted peanut butter onto each brownie bite, and gently swirl it in with a knife, creating a marbled effect.
Bake for 15 minutes, until the centers are set.