Vegan Peanut Butter Oatmeal Muffins
Soft, wholesome, and naturally sweetened, these Vegan Peanut Butter Oatmeal Muffins are the perfect combination of indulgence and nutrition. Packed with hearty rolled oats, creamy natural peanut butter, and a touch of maple syrup, these muffins are not only dairy-free and egg-free but also delightfully moist and satisfying. A sprinkle of ground cinnamon elevates the flavor, while a flaxseed “egg” keeps them perfectly vegan. For a touch of decadence, you can fold in dark chocolate chips or top with chopped peanuts for a crunchy finish. Ready in just 35 minutes, these easy-to-make muffins are an ideal grab-and-go breakfast, post-workout snack, or guilt-free treat. Best of all, they store wonderfully, ensuring you can enjoy their delicious nutty flavor all week long!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Peanut butter (natural, creamy or chunky)
- 0.5 cup Maple syrup
- 0.75 cup Unsweetened almond milk (or other plant-based milk)
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Flaxseed meal
- 2 tablespoons Water
- 0.5 cup Dark chocolate chips (optional)
- 2 tablespoons Chopped peanuts (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a small bowl, combine the flaxseed meal and water. Stir and let it sit for 5 minutes until it thickens into a flax 'egg'.
In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate mixing bowl, combine the peanut butter and maple syrup. Mix until smooth and creamy.
Add the almond milk, vanilla extract, and apple cider vinegar to the wet mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix.
If desired, fold in the dark chocolate chips to add a touch of sweetness.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle the tops with chopped peanuts for extra crunch.
Bake in the preheated oven for 18-20 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 the muffins warm or at room temperature. Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 162.0 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 573 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1716 mg | 36% | |
*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.
