Prep time: 10 minutes
Cook time: 17 minutes
Serves: 12 Muffins
These delicious Peanut Butter Oatmeal Muffins are quick and easy to make – they have a perfect combination of carbs, protein and fiber to give you energy and keep you full until lunch time. I usually bake these at night so my family can have a quick and nutritious breakfast in the morning.
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Pre-heat oven to 375°. In a large bowl, add ¾ Cup Quick Cooking Oats, 1¼ Cups All Purpose Flour, ½ Cup Brown Sugar, 1 Tablespoon Baking Powder, ½ Teaspoon Ground Cinnamon, ½ Teaspoon Kosher Salt and stir with a whisk to combine. In another large bowl, add ½ Cup Peanut Butter, ¼ Cup Honey, 1 Large Egg, 1 Cup Milk and whisk very well until it’s smooth and homogenous – pour it into the oat mixture and stir just until combined (do not overmix).
Line the muffin pan with liners and fill each cup about ¾ full (if you like your muffin tops higher, make only 10 or 11 muffins and fill the cups full). Sprinkle some oats on top of the batter. Bake at 375°F for 17-19 minutes or until a toothpick inserted into the center of the muffin comes out clean or with a few small crumbs. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
2 Comments
Trisha Paradela
December 19, 2020 at 1:19 pm
Would it be possible to use regular rolled oats if we don’t have the quick oats and I also do have instant Quaker oats. Would that be a good substitute?
Van
December 20, 2020 at 3:44 pm
Hi Trisha, Instant Quaker Oats will work great as well.