Peanut Butter Oatmeal Muffins Recipe

Name: Peanut Butter Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Sugar; 1/4 cups Honey; 1/2 cups Unsweetened Applesauce; 1 cup Greek Yogurt; 1 cup Oats; 2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Cinnamon; 2 whole Eggs, Whisked; 1 teaspoon Vanilla; 1/2 cups Peanut Butter (warmed)

Servings: persons

1 cup Brown Sugar
1/4 cups Honey
1/2 cups Unsweetened Applesauce
1 cup Greek Yogurt
1 cup Oats
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Cinnamon
2 whole Eggs, Whisked
1 teaspoon Vanilla
1/2 cups Peanut Butter (warmed)

1
Preheat oven to 350 F. Put paper liners in a 12-count muffin pan.
2
In a good-sized mixing bowl, combine sugar, honey, applesauce, yogurt and oats. Let the mixture sit for 5 minutes.
3
In a second bowl, combine the dry ingredients (flour through cinnamon).
4
Whisk eggs and vanilla into the oat/applesauce mixture. Then mix in the peanut butter and dry ingredients. Mixture will be quite stiff for muffins, but just go with it.
5
Fill the lined muffin tin 2/3 full. Bake at 350 F for 15-20 minutes.

889

kcal

Calories

Fat

141

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 12 ingredients. The key ingredients include: 1 cup Brown Sugar, 1/4 cups Honey, 1/2 cups Unsweetened Applesauce, 1 cup Greek Yogurt, and more.

Yes, Peanut Butter Oatmeal 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 Oatmeal Muffins

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