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 to 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.
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
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.
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups milk of your choice
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3/4 cup peanut butter
- 1 cup finely diced green apple (peeled)
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.
If you are using salted peanut butter, only use 1/4 tsp of salt.
I used green granny smith apple, but any apple variety will work.
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,
Head here for even more delicious peanut butter recipes for every occasion.
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