Peanut Butter Oat Muffins

Name: Peanut Butter Oat Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
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

"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."

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

Directions

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.

Editor's Note

Reduced-fat peanut butter is not recommended for this recipe.

Nutrition Facts

1 each: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 247mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 6g protein.

Originally published as Peanut Butter Oat Muffins in Quick Cooking May/June 2004

Reviews

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Average Rating:

DWare5883

Jan 16, 2016

Not bad. I could think of some other muffin recipes I'd rather make that I thought were better.
cmcrDonna

Feb 20, 2015

I made these gluten free by substituting gf flour and they were wonderful. The whole family loved them and wanted more - in process right now!
QNDS_MommyPants

Jan 5, 2015

Wow, these are super yummy! I changed a few things (my husband always laughs at how incapable of actually following a recipe I really am!) because we only eat organic and/or non-GMO foods. I used all natural peanut butter, and since the consistency was a little stickier than if I had used commercial, I added about 1/4 cup of extra oats. I also used half all-purpose flour and half whole wheat flour. My husband and I both have bad teeth from a childhood of bad oral hygiene, so nuts of any kind are usually a bad idea for us. Instead, I used 1/2 cup of raisins. I love cinnamon, so I mixed cinnamon and sugar in a little bowl and sprinkled some on the top of each muffin before baking them. So yummy, and with all the healthy tweaks, I can feed these to my children for an easy, guilt-free breakfast. As far as muffins sticking to the papers, it usually means the muffins were baked just a teensy bit too long. It took me a while to figure out that my oven is hotter than it reads, but I don't know by how much. I can't seem to figure that part out. When I bake things, I start checking them about 1/3 of the time before they are supposed to be done, and then every two minutes afterwards until they are done. It can be a little time-consuming, but at least all my effort and time don't end up wasted.
danali2001

Jul 18, 2014

I had read the comments about these muffins being bland so I added chocolate chips. I also left out the peanuts since one family member doesn't like nuts. The results were very good. They were more filling than regular muffins because of the oatmeal.
lurky27

Mar 6, 2013

Oh so yummy! Whole wheat flour works great.~ Theresa
The Florist

Jul 30, 2011

Bland in flavor... overall not very good. I will not be making these again.
ebeth2007

Mar 21, 2010

Kind of light on flavor. Sticks to muffin papers. Good with jelly.