Healthy Peanut Butter Oat Muffins
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Healthy Peanut Butter Oat Muffins

ByCeara
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Healthy Peanut Butter oat muffins main text 
I’ve been dreaming of this recipe for a while now. A muffin that is infused with peanut butter and full of hearty oats. The kind of muffin that is slightly sweet and goes down perfectly with a big cuppa coffee in the morning.
 
peanut butter oat
 
One of the biggest obstacles in baking with oats is that many oat-based recipes result in a final baked product that is tasty yet also dense and heavy [two adjectives I do not want describing my muffins]. Not these Healthy Peanut Butter Oat Muffins – I’ve rebaked them several times in order to get them just right. Haha, even to the point where J politely asked me to not sneak any more Peanut Butter Oat Muffins into his lunch please – about a month of testing peanut butter baked goods will do that to some people. Especially to J whose first time trying Peanut Butter was when we started dating over two years ago when I made him his first Peanut Butter Sandwich [with Peanut Butter I brought all the way to France from Canada, might I add]. To my amazement, he was not all that impressed with peanut butter – I had never met anybody who didn’t like peanut butter before but we fell madly in love nevertheless and I’ve been slowly getting him attuned to peanut butter ever since.
 
Since our time together in France, every time I go back to Canada I seem to manage to fit some Peanut Butter into my luggage to bring back with me to Belgium. What can I say? A girl’s gotta do what a girl’s gotta do to get her PB fix 😉 Unlike J, I just can’t seem to get enough peanut butter in my life! Joke aside, these muffins are everything a hearty muffin should be: moist, fluffy, soft, peanut buttery as well as containing lots of oats jam-packed into each bite.
 
butter oat muffins
 

I took this picture before heading out for a jog and it captures my philosophy of this “healthy” living business to a tee. I run for my health and happiness and also for healthy baked goods, chocolate, and in this case Hearty Peanut Butter Oat Muffins. I truly believe in enjoying the things I love on a daily basis and working them into my active and busy day to day life. My diet is the opposite of deprivation. I listen to my body and live off real foods that make me feel great [and usually do lots of sharing with the people I love around me in the meantime!]. I want to live life fully and not deprive myself of the things I love during the short time we have on this earth 🙂 My persisting desire to recreate comfort food while continuing to be active on the day to day is captured in this photo. I often find myself going for a run and then coming home to bake up something new – we can have the best of both worlds in this healthy balanced lifestyle so many of us strive to live. Balance – something I am always working towards, balance.

[You can read about my journey towards living a healthier and happier lifestyle here as well as overcoming my past of yo-yo dieting]
 
ceara s kitchen

Hope you enjoy these Healthy Peanut Butter Oat Muffins. I have a hunch they might just taste fantastic smothered with some jam at just about any time of the day 🙂

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Peanut Butter Oat Muffins

  • Author: Ceara
  • Total Time: 35 minutes
  • Yield: 12 1x
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Description

These peanut butter oat muffins make the perfect healthy and filling snack or breakfast. Use whole oats opposed to quick cooking oats in this recipe. Make sure to stir the all-natural peanut butter before measuring in order to mix in all the natural oils that tend to separate in the all-natural brands. Also, warm peanut butter slightly in the microwave for 30 seconds in order to make it easier to measure and mix. Feel free to use a peanut butter substitute if allergic to standard peanut butter. This recipe can be made using a flax egg or normal egg [for non-vegans]. Leave muffins to cool fully before taking them out of the muffin tin.

Ingredients

Scale
  • 1 flax egg OR regular egg (flax egg = 1 tbsp ground flax + 3 tbsp water)
  • 1 1/4 cups flour (spelt, all purpose, whole wheat – I used spelt)
  • 1 cup oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/3 cup + 1 tbsp peanut butter (all natural is preferable)
  • 1/2 cup cane sugar or light brown sugar unpacked
  • 2 tbsp honey or agave syrup (honey not for strict vegans)
  • 1/4 cup mashed banana or unsweetened applesauce
  • 3/4 cup almond milk or milk of choice
  • 1 tsp vanilla

Instructions

  1. Pre-heat oven to 350f / 180c. Grease a muffin tin with coconut oil or non-stick spray.
  2. If using a flax egg, add 3 tbsp of warm water and 1 tbsp of ground flax seed to a small bowl and mix together. Leave to sit until an egg consistency is formed (about 5 minutes).
  3. Add the dry Ingredients (flour, oats, baking powder, baking soda, sea salt, cinnamon) to a medium sized bowl. Gently stir and set aside.
  4. Warm your peanut butter slightly in the microwave for 30 seconds to make it easier to measure. Add the rest of the ingredients (peanut butter, egg/flax egg, sugar, honey, applesauce, milk, vanilla), one by one, to a large bowl and whisk together with an electric or hand mixer. Whisk until the ingredients are well combined. Carefully add in the dry ingredients to the large bowl with the wet ingredients, whisk a few times until the ingredients are well combined and a cake batter consistency is formed.
  5. Using a 1/4 cup measuring cup, scoop and pour 1/4 cup of the muffin mixture into each muffin tin.
  6. Bake for 12 – 15 minutes until an inserted toothpick comes out almost perfectly clean.
  7. Take out of the oven and leave to cool in pan for about 25 minutes before taking them out of the muffin tin (Tip: Using a butter knife, go lightly around the edges of the muffin before prying them out of the pan in order to loosen any edges that might be stuck to the sides of the pan!).
  8. Devour, Share and Enjoy 🙂

Notes

  • A healthy dose of healthy fats, iron, manganese, selenium and Vitamin B6 – plus these treats contain absolutely no cholesterol [if using flax egg]!
  • Prep Time: 20
  • Cook Time: 15

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