Best 5 Vegan Peanut Butter Oatmeal Muffins Recipes
Indulge in the delightful symphony of flavors and textures with our collection of vegan peanut butter oatmeal muffins! These muffins are a delectable treat that combines the wholesome goodness of oats, the rich and nutty flavor of peanut butter, and a hint of sweetness from natural sweeteners. Whether you're a vegan enthusiast, seeking a healthier alternative, or simply craving a satisfying snack, these muffins are sure to tantalize your taste buds. Dive into the diverse selection of recipes we've curated, ranging from classic peanut butter oatmeal muffins to variations infused with chocolate chips, banana, or a burst of blueberries. Each recipe is meticulously crafted to deliver a perfect balance of flavors and textures, making them an ideal choice for breakfast, a mid-day snack, or a sweet treat to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN PEANUT BUTTER OATMEAL MUFFINS
Make and share this Vegan Peanut Butter Oatmeal Muffins recipe from Food.com.
Provided by Smileyfroggy
Categories Quick Breads
Time 30m
Yield 12-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix baking powder, flour, and oats.
- Add wet ingredients and stir just until moistened.
- Bake in greased muffin tins for 20-25 minutes at 400 degrees.
Nutrition Facts : Calories 182.9, Fat 6.7, SaturatedFat 1.3, Sodium 104, Carbohydrate 25.6, Fiber 2.4, Sugar 6.9, Protein 6.5
PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY
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
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 OAT MUFFINS
"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
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 OATMEAL MUFFINS
Make and share this Peanut Butter Oatmeal Muffins recipe from Food.com.
Provided by As mommy
Categories Breakfast
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350. spray muffin pans with cooking spray. mix egg whites, egg milk pumpkin and vanilla in small bowl. In a large bowl mix remaining items. Add pumpkin mix to this mixture, and blend. put evenly (about 1/4 cup each) into muffin pans. bake 18-20 minutes. makes 18 muffins.
Nutrition Facts : Calories 194.6, Fat 10, SaturatedFat 1.7, Cholesterol 10.7, Sodium 177.5, Carbohydrate 20.5, Fiber 2.9, Sugar 7.3, Protein 7.6
PEANUT BUTTER OATMEAL MUFFINS FOR KIDS (OR ADULTS)
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
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
Tips:
- Using ripe bananas enhances the sweetness and moistness of the muffins without refined sugar.
- Combining peanut butter and almond milk creates a luscious and creamy texture.
- Adding ground flaxseed boosts nutritional value with omega-3 fatty acids and fiber.
- Using a combination of baking powder and baking soda ensures a light and fluffy muffin texture.
- Folding in chocolate chips adds an indulgent touch, but can be omitted for a simpler muffin.
- Baking the muffins at a high temperature initially creates a crispy top, then reducing the heat allows the centers to cook evenly.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days or in the freezer for up to 3 months.
Conclusion:
These vegan peanut butter oatmeal muffins offer a delightful blend of flavors and textures, catering to various dietary preferences. The combination of peanut butter, bananas, and almond milk provides a rich and creamy taste, while the addition of ground flaxseed enhances their nutritional value. The muffins are easy to make and can be customized with different add-ins, making them a versatile treat for breakfast, snacks, or even dessert. Whether you're a vegan, looking for a healthier muffin option, or simply enjoy delicious baked goods, these peanut butter oatmeal muffins are sure to satisfy your cravings.
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