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Peanut Butter Oatmeal Muffins for Kids (Or Adults)

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“I wanted to start cooking healthier choices to make available for my son's breakfast or snack. Beings he loves cupcakes, I pulled this one off as a "peanut butter cupcake" and it worked like a gem. Upon serving, spread on some butter with jelly or honey. This recipe originated from a 1980's edition of Better Homes and Gardens Kids Snacks cookbook, handed down to me from my aunt, whose kids are now grown.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
  3. In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
  4. Add egg and beat well.
  5. Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
  6. Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
  7. Spoon batter into the cups, filling it about 3/4 of the way full.
  8. Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
  9. Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
  10. *I also topped off these muffins by spreading on some extra peanut butter on the top.
  11. *To reheat: place in microwave on High for 8 seconds.

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