Peanut Butter Oatmeal Muffins for Kids or Adults
Perfectly soft, hearty, and naturally nutty, these Peanut Butter Oatmeal Muffins for Kids or Adults are the ultimate snack or breakfast treat for all ages! Made with wholesome rolled oats, protein-packed peanut butter, and a touch of warm cinnamon, these muffins strike the perfect balance between cozy comfort and nutritious goodness. Easily customizable with optional chocolate chips or raisins, they’re a kid-approved favorite that adults won’t be able to resist. Ready in just under 30 minutes and freezer-friendly, these muffins make meal prep a breeze and keep well as a grab-and-go option for busy mornings or midday energy boosts. Whether you’re looking for a healthy snack or a peanut butter lover’s dream, these muffins are guaranteed to please!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 1 large Egg
- 0.5 cup Peanut butter (smooth or crunchy)
- 0.75 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 0.25 cup Neutral oil (e.g., vegetable or melted coconut oil)
- 0.5 cup Chocolate chips or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Stir until evenly mixed.
In a separate bowl, whisk together the egg, peanut butter, milk, vanilla extract, and neutral oil until smooth and well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix; a few lumps are okay.
If desired, fold in chocolate chips or raisins to add a touch of sweetness or texture.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake 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 tin for 5 minutes before transferring 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 refrigerate for up to a week. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 135.6 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 489 mg | 38% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1799 mg | 38% | |
*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.
