Gluten Free Chocolate Peanut Butter Bread

One-Bowl Gluten-Free Chocolate Peanut Butter Bread (with Peanut Butter Chips + Chocolate Chips) Yields: ~12 muffins or 3 mini loaves Prep time: 10 minutes Bake time: 18–22 minutes (muffins) or 28–35 minutes (mini loaves) ⸻ Ingredients • 1 ½ cups oat flour • ½ cup unsweetened cocoa powder • 1 tsp baking soda • ½ tsp baking powder • ½ tsp salt • ½ cup creamy peanut butter • ½ cup unsweetened applesauce • ½ cup milk (dairy or unsweetened non-dairy) • 2 large eggs • ½ cup light brown sugar, packed (or coconut sugar) • ⅓ cup white sugar (or all brown sugar for richer flavor) • 1 tsp vanilla extract • ½ cup peanut butter chips • ½ cup semi-sweet chocolate chips (plus extra of each for topping) ⸻ Instructions 1. Preheat oven to 350°F (175°C). Line muffin tins with liners or grease mini loaf pans well. 2. In a large mixing bowl, whisk together peanut butter, applesauce, milk, eggs, sugars, and vanilla until smooth and creamy. 3. Add oat flour, cocoa powder, baking soda, baking powder, and salt directly on top of the wet mixture. Use a whisk or spatula to gently fold until just combined — don’t overmix. 4. Fold in peanut butter chips and chocolate chips. 5. Fill pans — Spoon batter into muffin cups (about ¾ full) or mini loaf pans. Sprinkle extra chips on top if you like. 6. Bake — • Muffins: 18–22 minutes • Mini loaves: 28–35 minutes (A toothpick should come out with just a few moist crumbs — not wet batter.) 7. Cool in pan for 5–10 minutes, then transfer to a wire rack. Store in an airtight container at room temp for up to 3 days or freeze up to 2 months.