Peanut Butter Oat Muffins with Raspberries
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 it feels a little more like breakfast!. These peanut butter oat muffins made with Peanut Butter & Co. Flax & Chia Peanut Powder and packed with fresh raspberries are a delicious way to start your day.
- Yield:12 muffins
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
1 1/2 cup all-purpose flour
1 cup oats
2 tsp baking powder
1/2 tsp salt
1/2 cup light or dark brown sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup whole milk
1 cup fresh or frozen raspberries
Note: if using frozen raspberries, do not thaw.
Preheat oven to 350°F. Grease a muffin pan with non-stick cooking spray.
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.
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.