Saturday, March 19, 2016

peanut butter oatmeal muffins

I am always on the look out for easy, healthy, and delicious snacks to munch on throughout the day. I recently have started making my own because 1) because it's nearly impossible to find dairy free snacks in the store, and 2) it's so much cheaper.

I came up with this recipe as a dairy free version, but you can use regular milk, peanut butter, etc. for this recipe and it’ll turn out just as great!

You could add chocolate chips/nuts/whatever you want, as well!

Printable Recipe

Peanut Butter Oatmeal Muffins


→ 4 cups old fashioned rolled oats
→ 1 tsp baking powder
→ 1/2 tsp salt
→ 3 tbsp (softened) peanut butter
→ 2 cups almond milk (or whatever milk you drink)
→ 1 egg
→ 1 tbsp sugar
→ shredded coconut to taste (optional)
→ honey to taste (optional)


→ Preheat your oven to 375 degrees farenheit. Line your muffin tin or spray with non-stick spray.

→ Mix together oats, baking powder,  and salt in a large bowl. Mix together softened peanut butter, almond milk, sugar, and egg. Mix small bowl ingredients in with big bowl ingredients. Stir well to combine.

→ Fill each muffin cup 3/4 of the way. If you're adding the shredded coconut, sprinkle the amount you want on each muffin now. Bake for 35 minutes or until golden brown (watch the shredded coconut if you added it).

→ Let cool and remove from tin. Seal in an air tight container for up to a week. We drizzle honey on top of ours before eating. :)

Makes around 12-15 muffins, depending on how much mixture you put in the muffin space.

Post orginially written for The Vintage Honey Shop.

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