Peanut Butter & Oat Muffins Recipe

Name: Peanut Butter & Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a small mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.
2
In another bowl, beat the egg, peanut butter and milk until smooth.
3
Stir wet ingredients into the dry ingredients - just until moistened.
4
Fold in chopped peanuts.
5
Fill greased or paper lined muffin cups 3/4ths way full.
6
Bake at 375F for 15-18 minutes or until a pick comes out clean.
7
Cool for 5 minutes before transfering to a wire rack.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 cup quick-cooking oats, 3/4 cup brown sugar, packed, 3 teaspoons baking powder, and more.

Yes, Peanut Butter & Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter & Oat Muffins

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