Best 7 Peanut Butter Oat Muffins Recipes

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Calling all peanut butter and oat enthusiasts! Get ready to embark on a culinary adventure with our delectable Peanut Butter Oat Muffins. These muffins are a harmonious blend of classic flavors, combining the rich, nutty taste of peanut butter with the wholesome goodness of oats. Whether you're seeking a nutritious breakfast, a satisfying snack, or a sweet treat, these muffins are sure to hit the spot.

Our collection features three irresistible variations, each offering a unique twist on the classic recipe. The Original Peanut Butter Oat Muffins are a timeless treat, capturing the essence of this beloved flavor combination. For those who prefer a touch of sweetness, the Chocolate Chip Peanut Butter Oat Muffins are a delightful indulgence, featuring pockets of gooey chocolate chips that melt in your mouth. And for those with a sweet tooth, the Peanut Butter and Jelly Oat Muffins are a nostalgic delight, filled with a tangy jelly center that perfectly complements the nutty peanut butter flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS



Chocolate-Peanut Butter Oatmeal Muffins image

Provided by Molly Yeh

Categories     dessert

Time 1h5m

Yield 8 jumbo muffins

Number Of Ingredients 16

1 1/2 cups rolled oats
1 cup milk (2%, whole or almond)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour (or more all-purpose flour)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup unsalted butter or coconut oil, melted and slightly cooled
1/2 cup creamy unsweetened peanut butter or almond butter
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup pure maple syrup
3/4 cup dried cherries, blueberries or raisins
3/4 cup chopped dark chocolate
3/4 cup unsweetened coconut flakes
Super seed mix, for topping

Steps:

  • Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
  • In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
  • Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

AUNT B'S PEANUT BUTTER MUFFINS



Aunt B's Peanut Butter Muffins image

These peanut butter muffins are delicious.

Provided by Jessica Jolley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g

PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY



Peanut Butter Banana Oatmeal Muffins Recipe by Tasty image

Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner

Provided by Tiffany Lo

Categories     Bakery Goods

Yield 12 muffins

Number Of Ingredients 19

1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 pinch salt, to taste
2 bananas, medium
½ cup peanut butter, natural
¼ cup honey
½ cup greek yogurt
¼ cup almond milk
1 egg
1 teaspoon vanilla extract
3 tablespoons peanut butter
1 tablespoon honey
¼ cup almond milk
peanut, crushed, optional
muffin tin
muffin tin liner

Steps:

  • Preheat oven to 375°F (190°C).
  • In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
  • Add wet ingredients to dry ingredients and mix until well combined.
  • Line the muffin tin with liners and evenly pour mixture into the cups.
  • Bake for 15 minutes.
  • For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
  • Top muffins with peanut butter drizzle and crushed peanuts (optional).
  • Enjoy!

Nutrition Facts : Calories 256 calories, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 14 grams

PEANUT BUTTER OATMEAL MUFFINS FOR KIDS (OR ADULTS)



Peanut Butter Oatmeal Muffins for Kids (Or Adults) image

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.

Provided by TheDancingCook

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1/2 cup milk
toasted wheat germ, for topping
honey or peanut butter, for spreading

Steps:

  • 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.

Nutrition Facts : Calories 159.8, Fat 5.7, SaturatedFat 1.5, Cholesterol 25.4, Sodium 177.6, Carbohydrate 23, Fiber 1.3, Sugar 9.7, Protein 5.3

PEANUT BUTTER OAT MUFFINS



Peanut Butter Oat Muffins image

"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1-1/4 cups milk
1/2 cup chopped peanuts
Whipped topping and additional peanuts, optional

Steps:

  • In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 247mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

PEANUT BUTTER & OAT MUFFINS



Peanut Butter & Oat Muffins image

I found this in a TOH mini cookbooklet. Submitted by E. Searer. They are a dense muffin and not overly sweet. Great for breakfast or mid-afternoon treat.

Provided by HokiesMom

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup brown sugar, packed
3 teaspoons baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon cinnamon
1 egg
1/4 cup peanut butter (can use crunchy or creamy)
1 1/4 cups milk
1/2 cup peanuts, chopped (you can omit this if using crunchy peanut butter)

Steps:

  • In a small mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.
  • In another bowl, beat the egg, peanut butter and milk until smooth.
  • Stir wet ingredients into the dry ingredients - just until moistened.
  • Fold in chopped peanuts.
  • Fill greased or paper lined muffin cups 3/4ths way full.
  • Bake at 375F for 15-18 minutes or until a pick comes out clean.
  • Cool for 5 minutes before transfering to a wire rack.

Nutrition Facts : Calories 207.9, Fat 7.5, SaturatedFat 1.8, Cholesterol 19.1, Sodium 236.2, Carbohydrate 30.4, Fiber 1.7, Sugar 14.2, Protein 6.3

PEANUT BUTTER BANANA MUFFINS



Peanut Butter Banana Muffins image

If you like peanut butter and banana together, these muffins are for you.

Provided by ADDO

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 28m

Yield 12

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup quick cooking oats
⅓ cup packed brown sugar
1 tablespoon baking powder
1 cup milk
½ cup peanut butter
½ cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
  • In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
  • Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g

Tips:

  • Use ripe bananas for a sweeter muffin.
  • Mash the bananas well to ensure they are evenly distributed throughout the batter.
  • Be careful not to overmix the batter, as this can result in tough muffins.
  • You can use any type of nut butter in this recipe, such as almond butter, cashew butter, or sunflower seed butter.
  • If you don't have any chocolate chips, you can substitute raisins, cranberries, or chopped nuts.
  • Serve the muffins warm with a drizzle of honey or maple syrup.

Conclusion:

These peanut butter oat muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their combination of peanut butter, oats, and banana, these muffins are sure to be a hit with everyone who tries them. These muffins are also a great way to use up ripe bananas. If you have a few bananas that are about to go bad, simply peel and freeze them. When you're ready to make the muffins, thaw the bananas and mash them with a fork.

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