Peanut Butter Oat Muffins with Raspberries
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Yield: 12 muffins
1 1/2 cup all-purpose flour
1 cup oats
1/3 cup Peanut Butter & Co. Flax & Chia Peanut Powder
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)
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.
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.