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."
photo by GaylaJ
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 177.44 ml flour
- 59.14 ml quick-cooking rolled oats
- 29.58 ml toasted wheat germ
- 4.92 ml baking powder
- 1.23 ml baking soda
- 0.61 ml salt
- 78.78 ml brown sugar, packed
- 59.14 ml peanut butter
- 1 egg
- 118.29 ml milk
- toasted wheat germ, for topping
- honey or peanut butter, for spreading
directions
- Preheat oven to 400 degrees.
- In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
- In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
- Add egg and beat well.
- Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
- Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
- Spoon batter into the cups, filling it about 3/4 of the way full.
- Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
- Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
- *I also topped off these muffins by spreading on some extra peanut butter on the top.
- *To reheat: place in microwave on High for 8 seconds.
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Reviews
-
I used a some whole wheat pastry flour instead of flour. I used toasted rolled oats instead of the quick oats. I also put a piece of banana in the center before cooking. Very good muffins -
I was really excited about this recipe, but it turned out being pretty bland. I added mini chocolate morsels to my second batch and it really improved the muffin. I wouldn't make this again without adding chocolate. -
My husband & I love peanut butter & oatmeal & this recipes was the best of both worlds. It was wonderful & will make again & again. Thank you for sharing! -
These were really good! I used whole wheat flour, oat flour & Splenda brown sugar blend. I also added 1/4 cup Splenda, natural peanut butter & 1/2 tsp cinn. I topped them with a cinn/Splenda before baking for 15 min. Came out moist & delicious. Loved the healthy ingredients, too. Thank you for sharing!
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I really liked these muffins. I was looking for oatmeal muffins, but saw peanutbutter was an ingrediant and could not resist. I will keep looking for an oatmeal muffin, but this is my peanut butter recipe. I used old fashioned oatmeal.
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Tweaks
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I used a some whole wheat pastry flour instead of flour. I used toasted rolled oats instead of the quick oats. I also put a piece of banana in the center before cooking. Very good muffins
RECIPE SUBMITTED BY
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TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.
