Servings: 12 muffins serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 20 minutes
These quick & easy Peanut Butter Oatmeal Muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.
We have a few famous peanut butter recipes in our family. My mom still makes her airy peanut butter cake for family birthday parties and I grew up eating peanut butter oatmeal bars as an after school snack.
These muffins are a not-too-sweet version of my family favourites. Light textured and slightly chewy they make a satisfying snack – a bit like a cross between a cookie and a muffin. (A perfect combo since my son requested muffins yesterday and my daughter always prefers cookies.)
Peanut Butter Oatmeal Muffins showcase that fantastic flavour pairing of peanut butter and molasses. Whether you swirl the two together on a slice of toast, blend them into a savoury peanut sauce or combine them in baked goods, the PB & M combo always tastes better than you could imagine. Both flavours are toned down in this recipe but mild taste suits a muffin.
To prove my point, we have a whole page of recipes devoted to peanut butter + molasses recipes :)
Back to this recipe, peanut butter oatmeal muffins are very quick and easy to mix up and the recipe makes a perfect dozen.Print
Peanut Butter Oat Muffins
These quick & easy muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.
- ¾ cup rolled oats (old fashioned or quick, not instant)
- 1 ¼ cups milk
- 1 ¼ cups all-purpose flour
- 1/3 cup brown sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1/3 cup Crosby’s Fancy Molasses
- 1 large egg, room temp.
- 1/2 cup peanut butter
- Rolled oats for sprinkling over top (optional)
- Preheat oven to 375 F
- Line muffin pan with paper liners or grease them well.
- In a medium bowl combine the rolled oats and milk. Set aside.
- In a large bowl whisk together the flour, brown sugar, baking powder and salt.
- Whisk the molasses, egg and then peanut butter into the milk mixture.
- Make a well in the flour mixture and pour in the milk mixture. Using a rubber spatula, fold the wet mixture into the dry until almost combined. (It’s okay to have a few streaks of flour.)
- Scoop into prepared pan and sprinkle a few rolled oats over top.
- Bake for 18-20 minutes until tops spring back when lightly touched.
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