Peanut Butter-Oat Muffins2012-09-06
- Yield : 10 regular-size muffins
- Servings : 10
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Now that my young fellows are waking up early for school, we’re once again in need of quick, virtuous breakfast options.
I give you these hearty, comforting muffins that actually carry enough nutrition to be served as breakfast, or packed into your bag for a snack on the road! If you’d like a slightly sweeter treat, toss in a handful of semisweet chocolate chips!
- 1 C. almond milk (or other non-dairy milk)
- 1/2 C. peanut butter (I use natural, salted, unsweetened PB)
- 1/2 C. brown sugar
- 2 t. vanilla
- 1 1/4 C. all-purpose flour
- 1/2 C. old fashioned oats
- 1/4 C. flax meal
- 1 T. baking powder
Preheat oven to 400F. Line muffin tin with 10 liners.
In medium mixing bowl, combine almond milk, peanut butter, brown sugar and vanilla. Whisk until well-combined and smooth.
Add remaining ingredients. (You can first mix them separately to make sure it's totally uniform, but I often skip this step unless my flour is lumpy.) Mix until just combined. Don't overmix!
Fill muffin tins two-thirds of the way. Pop into oven. Bake 15-18 minutes, or until muffins are golden brown and a toothpick (or uncooked spaghetti noodle) inserted into the center of a muffin comes out clean.
Remove from oven and serve warm or at room temperature. Especially yummy with homemade jam!
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