Annalise Sandberg

Peanut Butter Oat Muffins with Raspberries

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If I’m being completely honest, muffins are really just an excuse to eat cupcakes for breakfast. But if I fill them full of heartier ingredients like oats, peanut butter, and fruit, it helps me feels a little less guilty. These peanut butter oat muffins made with Mighty Nut Flax and Chia Powdered Peanut Butter and packed with fresh raspberries are a delicious way to start your day.

Prep time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
Yield: 12 muffins

Peanut Butter Oat Muffins with Raspberries

Ingredients

Peanut Butter Oat Muffins with Raspberries Ingredients - Mighty Nut Flax & Chia powdered peanut butter

1 1/2 cup all-purpose flour
1 cup oats
1/3 cup Mighty Nut Flax & Chia powdered peanut butter
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup light or dark brown sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
1 cup fresh or frozen raspberries (see Note)

Directions

1. Preheat oven to 350°F. Grease a muffin pan with non-stick cooking spray.

2. In a large bowl, combine the flour, oats, powdered peanut butter, baking powder, salt, and brown sugar. In a separate bowl, whisk together the vegetable oil, egg, vanilla, and milk. Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain. Gently fold in the raspberries.

Peanut Butter Oat Muffins with Raspberries - combine the flour, oats, powdered peanut butter, baking powder, salt, and brown sugar

Peanut Butter Oat Muffins with Raspberries- Add the wet ingredients to the dry ingredients

3. Scoop the batter into the prepared muffin pan so that the cups are about 2/3 full. Bake until muffins are golden brown and a toothpick inserted in one comes out with a few moist crumbs, about 15-17 minutes. Let cool in the pan 3 minutes, then transfer to a wire rack to cool completely.

Note: if using frozen raspberries, do not thaw.

Peanut Butter Oat Muffins with Raspberries - Scoop the batter into the prepared muffin pan

Peanut Butter Oat Muffins with Raspberries - Bake until muffins are golden brown

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Peanut Butter Oat Muffins with Raspberries