Peanut butter apple oatmeal muffins recipe! These grab and go oatmeal cups aren't too sweet and are perfect for a busy back to school breakfast or back to school snack.
Disclaimer: This post is sponsored by The National Peanut Board. I received compensation, but all opinions and content are my own. Thank you for supporting the brands that support Rhubarbarians!
Hi, Rhubarbarians! We are making your hectic back to school mornings easier today with these peanut butter apple oatmeal muffins!
Something shocking is happening this year.... Rhubarbaby is starting his first year of school (whaaaat?!)! It's pre-pre school. Only a couple of hours a day, 3 days a week. But STILL! When did he turn into a kid and not a baby?
I'm definitely starting to feel the pressure of those crazy, busy, back-to-school mornings and what they will look like in our household. These oatmeal breakfast muffins will be such a time saver! (and ahem.. stress saver.)
Grab and go oatmeal breakfast muffins
Think: a tasty and nutritious breakfast already meal prepped for your busy mornings.
These baked oatmeal cups are AWESOME! Don't be turned off by the word "muffin," as these are not too sweet, include nutritious ingredients like apples and peanut butter, and they taste great.
My favorite thing about these oatmeal muffins is that they are grab and go for busy mornings. You can eat them in the car on the way to school OR you can warm them up in the microwave for a minute and top with some milk for a tasty, warm breakfast in no time.
Have you tried our 5-minute apple cinnamon oatmeal?
Peanut butter: A nutritious staple
We LOVE peanut butter in our house. And what really makes these oatmeal cups fantastic is the peanut butter! It gives the muffins a nutty flavor, a creamy texture, and keeps them very moist even when baked. Huzzah!
One of our favorite breakfasts is whole grain toast with peanut butter and strawberries. Or peanut butter banana smoothies. It's so versatile, affordable, nutritious, and Rhubarbaby just gobbles it up.
Just two tablespoons of peanut butter have eight powerful grams of protein, two grams of filling fiber, and twelve grams of unsaturated fat. Awesome.
More recipes with peanut butter:
- Fruit kabobs with peanut butter yogurt dip
- Chocolate peanut butter banana froyo pops
- Peanut butter chocolate coconut oil fudge
How to make peanut butter apple oatmeal muffins
- First, whisk your dry ingredients together in a large bowl.
- Whisk your wet ingredients together in a separate bowl.
- Combine them together.
- Add the batter to your muffin tins and then press down to flatten them against the sides. This helps hold them together.
- Bake. Let cool. Enjoy!
Can I make these dairy free?
YES! For this recipe I would use unsweetened oat milk as the milk. But any plant based milk option will work. Just make sure that it isn't sweetened!
Can I make these vegan?
YES! To make these vegan, you can use either chia eggs or flax eggs. I prefer flax, but either will work.
How long will these last?
These oatmeal muffins will last for about 3-5 days on the counter in an air tight container. However, they will dry out the longer they sit. They are best eaten within 2 days.
Another option is to keep them in the freezer! You can pull out a couple the night before you plan to eat them and leave them on the counter in an air tight container. They will be nice and soft in the morning.
Peanut butter apple oatmeal muffins recipe
Recipe
Peanut butter apple oatmeal muffins
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk of your choice
- 1 teaspoon pure vanilla extract
- ¼ cup pure maple syrup
- ¾ cup peanut butter
- 1 cup finely diced green apple (peeled)
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners or grease 12 cups with coconut oil or butter.
- In a large bowl, combine the oats, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, lightly beat the eggs. Add the milk, vanilla, and maple syrup and whisk to combine. Add the peanut butter and whisk until combined as much as possible. Add the apple and stir in.
- Add the wet ingredients to the dry ingredients and whisk until everything is well combined.
- Fill your 12 muffin liners (or tins) evenly with the mixture. I like to use an ice cream scoop for this step. Using the back of the ice cream scoop (or spoon), gently press on the top of each muffin to flatten the batter on the top and against the sides. Bake in the oven for 30-40 minutes, or until browned and fully cooked.
Notes
Nutrition
If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the National Peanut Board. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
Now it’s your turn to spread the peanut butter love! Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB.
Hope you enjoy,
Trish
Head for even more delicious peanut butter recipes for every occasion.
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Bailey Corley
I tried this and followed the recipe to a tea. Not the best results. The middle was off, the sugar amounts were low which I personally don't mind but the texture was weird. Next time I'm going to try a different recipe and see if I have different results and for the sugar issue, I'm going to make a glaze.
Stacy
So delicious. I even skipped adding apples and they are still so good. I feel like the base recipe is so versatile...I wanna sub pumpkin or applesauce for the pb and see how they turn out 🥰
Phoebe
Hi Trish,
Thanks for sharing this recipe. I added 1 cup whole wheat flour to my watery batter and that did the trick to thicken my batter. I also added some chocolate chips to entice my kids to eat these healthy muffins.
I’m now pretty sure that the watery batter problem wasn’t due to your recipe but rather due to the sprouted rolled oats I bought from Costco which don’t seem to absorb liquid well. I just tasted one of the muffins that have cooled from baking and it tasted very good with the exception of the still-hard rolled oats that made for tough chewing. I plan to try your recipe again with a different brand of rolled oats (one that absorbs liquid and cooks better), and will see what a different that makes.
Trish Bozeman
I'm sorry you had problems with watery batter! I definitely recommend using old fashioned rolled oats, which soak up tons of liquid. These are more like oatmeal in a muffin shape rather than cake like muffins. But the batter definitely shouldn't be watery. Great idea to add chocolate chips! I'll make another batch of these soon and add those!
Dee
In the oven as we speak I used whipping cream and almond milk… let’s see what happens
Trish Bozeman
How did they turn out?
Dee
I also added a tablespoon cocoa powder and cardamom
Amanda
Could these be made in mini muffin tins? If so how long should they bake for?
Trish Bozeman
I haven't tested these oatmeal cups in mini muffin tins. I would bake for 20 minutes and then check on them and see if they are done.
Dana
Loving the sound of these! I was on such a muffin kick before having Roman and I've only made muffins once since. I was just thinking about how I need to get back into the groove. These will be perfect for breakfast or my pre/post-workout snack!
Jenni LeBaron
I love the look of these muffins. The scent of them wafting from the kitchen would make the whole house smell cheerful and ready for fall! The clean ingredients make me positive that I could pack these for breakfast and feel good about my delicious choice too!
Marisa F. Stewart
Those babies just grow up too fast. I look at my baby and he has two of his own. Hard to believe!! I agree, peanut butter is so good to have in the house. You can make such nutritious snacks with it. Love the idea of the breakfast muffin. It would also make a good after school snack.
Patricia Bozeman
Oh man we go through so much peanut butter!
Sean@Diversivore
I'm always excited to find new healthy snacks for the kiddos. These are awesome and have some of my favourite flavour combinations (and honestly, so many things are good with peanuts). I bet the kids would have fun helping to make them too, which is always a plus.
Sandra
We love peanut butter too! These are easy to make and make a great pre-workout snack. Will the apples be ok if I freeze these?
Patricia Bozeman
These are great frozen! They can get a bit dry, so I like to pop them in the microwave for a few seconds to warm them up. 🙂
Sarah
Well. I don't have a kiddo to feed, BUT I absolutely hate making breakfast in the morning, and this looks awesome. I need to make a batch of these for the hubs. He loves peanut everything!!!
Debra
Love having a grab and go option available for hectic mornings....or after school snack time. The protein is an added bonus....plus these are tasty too! A much better choice than the drive through.
Gloria
Love the combination of flavours in these muffins. I could easily pair that with my morning coffee for breakfast. What a great muffin for the kids after school too.