Peanut Butter Oatmeal Muffins
Try this Peanut Butter Oatmeal Muffins recipe, or contribute your own.
Try this Peanut Butter Oatmeal Muffins recipe, or contribute your own.
- 1 tbsp baking powder
- 4 large eggs
- 1 tbsp ground cinnamon
- 1 tsp salt (i use himalayan salt)
- 1-1/2 tsp baking soda
- 1/2 cup (150g | 5.3oz) date paste
- 2 cups (280g | 9.9oz) whole wheat flour
- 1 cup (250g | 8.9oz) all natural creamy peanut butter (s
- 1/4 cup (85g | 2.9oz) unpasteurized honey
- 1/4 cup (60ml) avocado oil
- 2 cups (480ml) buttermilk
- 2 cups (190g | 6.7oz) rolled oats
- 1 cup (150g | 5.3oz) chopped peanuts
- 1/4 cup (28g | 1oz) powdered peanut butter
- 3 tbsp chopped peanuts
- Carbohydrate 2.32301000058554 g
- Cholesterol 141.816666666667 mg
- Fat 5.22445999855948 g
- Fiber 0.64264999053055 g
- Protein 5.79805999928927 g
- Saturated Fat 1.38631583313568 g
- Serving Size 1 1 jumbo muffin (58g)
- Sodium 68.799166666266 mg
- Sugar 1.68036001005499 g
- Trans Fat 0.653260666602787 g
- Calories 77 calories
Step-by-step
- Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, chopped peanuts, powdered peanut butter, baking powder, baking soda, cinnamon and salt and mix well with a flat whisk until evenly combined. Set aside.
- In a separate bowl, combine the peanut butter, date paste, honey, oil, buttermilk and avocado oil and mix well with a whisk.
- Add the eggs and whisk.
- Throw in the dry ingredients and mix delicately with a rubber spatula until well incorporated but no more.
- Divide the batter between 12 large muffin cups. The batter will go way over the paper cup, so try and shape the tops into nice rounded domes. The use of a large spring-loaded cookie scoop is strongly recommended. Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you'd need to adjust cooking time accordingly.
- Sprinkle each muffin with chopped peanuts.
- Bake in the 425°F oven for 10 minutes, then lower the heat to 350°F and continue baking for 8-10 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for a few minutes in the pan then remove to a cooling rack to cool completely.
- Store in a cool dry place in an airtight container for about a week.
My Favorite Peanut Butter Oatmeal Muffins: A Busy Mom's Go-To Recipe
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and making sure everyone in my family gets a healthy, delicious meal, I'm always on the lookout for quick, easy, and nutritious recipes. That's where these Peanut Butter Oatmeal Muffins come in. They’re not just a breakfast treat; they're a versatile snack for the kids' lunchboxes or a satisfying afternoon pick-me-up for myself. The best part? They're incredibly simple to make, even on my busiest days.
The combination of hearty oats, creamy peanut butter, and a hint of sweetness makes these muffins irresistible. They offer a perfect balance of protein, fiber, and healthy fats – keeping me energized and satisfied throughout the morning. And let's be honest, the aroma of warm peanut butter baking in the oven is enough to brighten even the most hectic day. The recipe itself is wonderfully adaptable. I've experimented with different additions, like adding chocolate chips for an extra indulgent treat (a small reward after a particularly tough day!), or using different nuts or seeds to vary the texture and nutritional profile. Sometimes, when I'm short on time, I skip the chopping of the peanuts and just use peanut butter alone, it still tastes amazing!
Why I Love This Recipe:
- Quick and Easy: The recipe is incredibly straightforward, requiring minimal prep time and simple ingredients. Perfect for busy weeknights or weekend mornings when you don’t want to spend hours in the kitchen.
- Healthy and Nutritious: Packed with wholesome ingredients like oats, whole wheat flour, and peanut butter, these muffins provide a good source of protein, fiber, and healthy fats. A guilt-free indulgence!
- Versatile: These muffins are fantastic for breakfast, a snack, or even a dessert. They travel well, making them ideal for packing in lunchboxes or taking on the go.
- Delicious: The perfect blend of sweet and savory, these muffins have a delightful texture and satisfying flavor that everyone in my family enjoys. Even my picky eaters love them!
- Adaptable: Feel free to experiment with different add-ins to customize these muffins to your liking. Chocolate chips, raisins, cranberries, or even a sprinkle of chopped nuts are all delicious additions.
Tips for Success:
- Don't overmix the batter: Overmixing can result in tough muffins. Mix until just combined.
- Use a cookie scoop: This will ensure even-sized muffins and prevent overflow.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they're done.
- Let them cool: Allow the muffins to cool completely before storing to prevent them from becoming soggy.
These Peanut Butter Oatmeal Muffins have become a staple in my kitchen, a reliable recipe that always delivers. They are a testament to the fact that healthy and delicious doesn't have to be complicated. Give them a try, and I'm confident they'll become a favorite in your household too. They're a true symbol of simple, wholesome goodness that perfectly complements the demands of a busy, fulfilling life.
Beyond their practicality, these muffins represent more than just a quick breakfast. They signify the love and care I put into nourishing my family. They're a small act of love, a delicious way to start the day, a tasty reward for getting through a tough week. They're a testament to the power of simple recipes and the joy of sharing homemade goodness with loved ones. And isn’t that what being a busy mom is all about?
