CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS
Steps:
- Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
- In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
- Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner
Provided by Tiffany Lo
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Line the muffin tin with liners and evenly pour mixture into the cups.
- Bake for 15 minutes.
- For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
- Top muffins with peanut butter drizzle and crushed peanuts (optional).
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 14 grams
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
PEANUT BUTTER OAT MUFFINS
"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.
Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 247mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
LEFTOVER COOKED OATMEAL MUFFINS
This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!
Provided by SavedbyGrace
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda.
- In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
- Add to dry ingredients and stir just until moistened.
- The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
- Spoon batter into 12 greased muffin cups.
- Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
PEANUT BUTTER OATMEAL MUFFINS
Make and share this Peanut Butter Oatmeal Muffins recipe from Food.com.
Provided by As mommy
Categories Breakfast
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350. spray muffin pans with cooking spray. mix egg whites, egg milk pumpkin and vanilla in small bowl. In a large bowl mix remaining items. Add pumpkin mix to this mixture, and blend. put evenly (about 1/4 cup each) into muffin pans. bake 18-20 minutes. makes 18 muffins.
Nutrition Facts : Calories 194.6, Fat 10, SaturatedFat 1.7, Cholesterol 10.7, Sodium 177.5, Carbohydrate 20.5, Fiber 2.9, Sugar 7.3, Protein 7.6
VEGAN PEANUT BUTTER OATMEAL MUFFINS
Make and share this Vegan Peanut Butter Oatmeal Muffins recipe from Food.com.
Provided by Smileyfroggy
Categories Quick Breads
Time 30m
Yield 12-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix baking powder, flour, and oats.
- Add wet ingredients and stir just until moistened.
- Bake in greased muffin tins for 20-25 minutes at 400 degrees.
Nutrition Facts : Calories 182.9, Fat 6.7, SaturatedFat 1.3, Sodium 104, Carbohydrate 25.6, Fiber 2.4, Sugar 6.9, Protein 6.5
PEANUT BUTTER & OAT MUFFINS
I found this in a TOH mini cookbooklet. Submitted by E. Searer. They are a dense muffin and not overly sweet. Great for breakfast or mid-afternoon treat.
Provided by HokiesMom
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.
- In another bowl, beat the egg, peanut butter and milk until smooth.
- Stir wet ingredients into the dry ingredients - just until moistened.
- Fold in chopped peanuts.
- Fill greased or paper lined muffin cups 3/4ths way full.
- Bake at 375F for 15-18 minutes or until a pick comes out clean.
- Cool for 5 minutes before transfering to a wire rack.
Nutrition Facts : Calories 207.9, Fat 7.5, SaturatedFat 1.8, Cholesterol 19.1, Sodium 236.2, Carbohydrate 30.4, Fiber 1.7, Sugar 14.2, Protein 6.3
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