Best Peanut Butter Oat Muffins Recipes

PEANUT BUTTER OAT MUFFINS

Peanut Butter Oat Muffins image

"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

Ingredients

1-1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1-1/4 cups milk
1/2 cup chopped peanuts
Whipped topping and additional peanuts, optional

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

Peanut Butter & Oat Muffins image

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

Ingredients

1 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup brown sugar, packed
3 teaspoons baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon cinnamon
1 egg
1/4 cup peanut butter (can use crunchy or creamy)
1 1/4 cups milk
1/2 cup peanuts, chopped (you can omit this if using crunchy peanut butter)

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