Peanut Butter Oat Muffins
Start your day on a deliciously wholesome note with these fluffy, hearty Peanut Butter Oat Muffins! Packed with the nutty richness of creamy peanut butter, the added texture of rolled oats, and a hint of warm cinnamon spice, these muffins strike the perfect balance between satisfying and wholesome. Sweetened naturally with honey and brown sugar, and optionally dotted with melty chocolate chips, they make a great breakfast-on-the-go or a cozy afternoon treat. With just 15 minutes of prep time and pantry-friendly ingredients, these muffins are quick, easy, and irresistibly moist. Perfect for meal prep or to enjoy fresh out of the oven, these homemade delights are destined to become a family favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Peanut butter
- 0.5 cup Brown sugar
- 0.25 cup Honey
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
In another bowl, whisk together the peanut butter, brown sugar, and honey until smooth and creamy.
Add the eggs to the wet mixture, one at a time, whisking well after each addition.
Stir in the milk and vanilla extract until fully incorporated.
Gradually add the wet ingredients to the bowl of dry ingredients and gently fold them together using a spatula. Do not overmix.
If desired, fold in the chocolate chips for an extra sweet touch.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
