Peanut Butter Oatmeal Muffins

4.50 (10)
⏱ 35 mins 🍽 8 serving(s) 🏷 Quick Breads

These wholesome muffins are a clever way to offer a healthier breakfast or snack option. Combining peanut butter with quick oats and toasted wheat germ creates a satisfying texture. The recipe yields eight muffins, ready in about 35 minutes. They are delicious served warm with a spread of honey or extra peanut butter. This version is adapted from a classic family cookbook, making it a tried and true favourite.

Peanut Butter Oatmeal Muffins

Ingredients

  • 3/4 cup flour
  • 1/4 cup quick-cooking rolled oats
  • 2 tablespoons toasted wheat germ
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup brown sugar, packed
  • 1/4 cup peanut butter
  • 1 egg
  • 1/2 cup milk
  • toasted wheat germ, for topping
  • honey or peanut butter, for spreading

Method

  1. Preheat the oven to 400 degrees.
  2. Combine the first six ingredients in a bowl, stirring thoroughly and creating a hollow in the middle.
  3. In a separate bowl, use a mixer to blend the brown sugar and peanut butter until light and fluffy.
  4. Beat the egg into the peanut butter mixture.
  5. Add the dry ingredients to the wet mixture, pouring in the milk gradually and beating until fully combined.
  6. Lightly grease a muffin tin or use paper liners, then dust the cups with a little wheat germ.
  7. Divide the batter among the cups, filling each about 3/4 full.
  8. Sprinkle more wheat germ over the tops and bake for 15 to 20 minutes until golden.
  9. Take the muffins from the pan and serve them warm, or keep them covered in an airtight container.
  10. For extra flavour, you can spread additional peanut butter on top of the baked muffins.
  11. To warm them up, microwave on High for 8 seconds.

Nutrition (per serving)

Sodium177600 mg

Recipe details

CategoryQuick Breads
AuthorTheDancingCook