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 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.
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
OATMEAL MUFFINS
Steps:
- Combine the oats and milk in a large bowl and let stand 30 minutes.
- Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
- Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
- Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
BROWN BUTTER OATMEAL MUFFINS
I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
- Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 222 calories, Carbohydrate 25.2 g, Cholesterol 37.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 280.6 mg, Sugar 10.6 g
OATMEAL PEANUT BUTTER AND JELLY MUFFINS
These chewy muffins are a wholesome snack, and a hit with my daughter! Not too sweet, but entirely delightful, I prefer using chunky peanut butter for the added crunch. If vegan, use other liquid sweetener, if not vegan/vegetarian, regular milk substitutes just fine.
Provided by Lizzymommy
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
- In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
- In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
- In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
- Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
- Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!
Nutrition Facts : Calories 332.4, Fat 9.1, SaturatedFat 1.8, Sodium 326.7, Carbohydrate 57.4, Fiber 4, Sugar 28.2, Protein 8.7
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 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
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