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

Pre-heat oven to 350f / 180c. Grease a muffin tin with coconut oil or non-stick spray.
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).
Add the dry Ingredients (flour, oats, baking powder, baking soda, sea salt, cinnamon) to a medium sized bowl. Gently stir and set aside.
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.
Using a 1/4 cup measuring cup, scoop and pour 1/4 cup of the muffin mixture into each muffin tin.
Bake for 12 – 15 minutes until an inserted toothpick comes out almost perfectly clean.
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!).
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