Whole Wheat Oatmeal Peanut Butter And Apricot Muffins Recipe

Name: Whole Wheat Oatmeal Peanut Butter And Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Whole Wheat Flour; 1/4 cups Sugar; 1/4 cups Brown Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1-1/4 cup Fat Free Milk; 3/4 cups Natural Peanut Butter; 1/4 cups Egg Whites; 1/4 cups Oats; 2 Tablespoons Butter; 1 teaspoon Vanilla; 1/4 cups Apricot Jam

Servings: persons

1-3/4 cup Whole Wheat Flour
1/4 cups Sugar
1/4 cups Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1-1/4 cup Fat Free Milk
3/4 cups Natural Peanut Butter
1/4 cups Egg Whites
1/4 cups Oats
2 Tablespoons Butter
1 teaspoon Vanilla
1/4 cups Apricot Jam

1
These were born out of a desire to eat something healthy in the morning while still getting in my peanut butter obsession!
2
Preheat oven to 400u00b0F.
3
Combine flour, sugars, baking powder and salt in a large bowl. Stir with a wire whisk until well-combined. Combine milk, peanut butter, egg whites, oats, butter, and vanilla; add to the flour mixture and stir just until moist.
4
Spoon batter into 12 muffin cups coated with cooking spray or butter. Fill each cup halfway with batter; spoon 1 teaspoon jam into each cup, then spoon remaining batter on top to cover the jam. Bake at 400u00b0F for about 20 minutes. Let cool in the pan for about 5 minutes. Remove from the pan and cool on a wire rack.
5
Enjoy!

566

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 12 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Flour, 1/4 cups Sugar, 1/4 cups Brown Sugar, 1 Tablespoon Baking Powder, and more.

Yes, Whole Wheat Oatmeal Peanut Butter And Apricot 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.

Whole Wheat Oatmeal Peanut Butter And Apricot Muffins

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