Wholesome Peanut Butter Muffins, with oats and Greek yogurt, make for a filling breakfast snack or lunchtime treat. Your kids will love the peanut butter & chocolate flavor combo!
peanut butter oat muffins
Well, the school year is officially upon us–are you already sweating over breakfast and snack ideas? It can be hard to find snacks that parents and kids both love, right?!
No worries, I’ve got you covered. Those delectable muffins up there are full of wholesome ingredients, including oats and Greek yogurt. Meaning, they are just as filling as they are tasty.
INGREDIENTS NEEDED TO MAKE THESE EASY OAT MUFFINS:
- 2 eggs
- 1 cup Greek yogurt
- ½ cup milk
- ¼ cup, smooth peanut butter (natural– more liquid texture)
- â…“ cup vegetable oil
- 1 cup sugar
- 1 ½ cups, flour
- ½ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup, chocolate chips
- ¼ cup, oats
- For topping: small handful of chocolate chips
HOW DO YOU MAKE PEANUT BUTTER MUFFINS FROM SCRATCH?
- Preheat the oven to 350 degrees.
- Using a mixer, blend up eggs, Greek yogurt, milk, oil, and peanut butter.
- In a separate bowl, light whisk together dry ingredients: sugar, cocoa powder, flour, and baking powder.
- Add dry ingredients to wet, mix until just combined.
- Mix in vanilla extract.
- Stir in chocolate chips and oats.
- Pour the mixture into a non-stick muffin tin and fill to about ¾ full.
- Bake the muffins for 5 minutes, then top with a sprinkle of additional chocolate chips.
- Bake for another 10-15 minutes, until a toothpick in the middle of the muffins comes out with just a few crumbs.
- Allow to cool & enjoy!
And they are mighty tasty.
I assure you, these muffins are kid-approved! They have kid-friendly ingredients, like peanut butter and plenty of chocolate chips. But they will also keep your kids full and focused for hours. Win-Win!
It’s a classic muffin recipe with extra protein and fiber. Combine the dry ingredients with the wet ingredients, and pop into the oven for about 15 minutes.
handy tools to easily make these peanut butter muffins:
- silicone muffin pan – easy to use without liners, muffins pop right out, easy to clean
- stand mixer – mixing, blending, whipping…THE BEST
Once baked you can dive in (yes, please!) or freeze to have on hand for busy mornings or to tuck into lunchboxes. They’re so rich and chocolatey, they can totally pass for a treat.
Crumbly, soft, and full of flavor–you’ll love them too! Just save some for the kids…
frequently asked questions
How to make vegan peanut butter muffins?
This great recipe at food.com substitutes items for maple syrup, egg substitute and soy milk. Give it a try!
Can you substitute oatmeal for flour in muffins?
Yes, oat flour can replace some or all of the regular flour in your baked goods. To make your own, place old-fashioned oats — not quick oats or steel-cut oatmeal — in a blender or food processor. Pulse until the oats reach a powdery consistency.
Peanut Butter Muffins
Wholesome Peanut Butter Muffins, with oats and Greek yogurt, make for a filling breakfast snack or lunchtime treat. Your kids will love the peanut butter & chocolate flavor combo!
Ingredients
- 2 eggs
- 1 cup Greek yogurt
- ½ cup milk
- ¼ cup, smooth peanut butter (natural-- more liquid texture)
- â…“ cup vegetable oil
- 1 cup sugar
- 1 ½ cups, flour
- ½ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup, chocolate chips
- ¼ cup, oats
- For topping: small handful of chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Using a mixer, blend up eggs, Greek yogurt, milk, oil, and peanut butter.
- In a separate bowl, light whisk together dry ingredients: sugar, cocoa powder, flour, and baking powder.
- Add dry ingredients to wet, mix until just combined.
- Mix in vanilla extract.
- Stir in chocolate chips and oats.
- Pour the mixture into a non-stick muffin tin and fill to about ¾ full.
- Bake the muffins for 5 minutes, then top with a sprinkle of additional chocolate chips.
- Bake for another 10-15 minutes, until a toothpick in the middle of the muffins comes out with just a few crumbs.
- Allow to cool & enjoy!
Notes
For additional flavor options, try almond butter instead of peanut butter, or swap out the chocolate chips for dark chocolate.
Highly recommend this muffin pan if you don't yet have a silicone muffin pan. GAME-CHANGER. No more scrubbing caked-on muffin tins.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 371Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 22mgSodium: 252mgCarbohydrates: 40gFiber: 3gSugar: 19gProtein: 9g
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