Peanut butter apple oatmeal muffins

Peanut butter apple oatmeal muffins

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.

Course Breakfast, Snack

Cuisine American

Keyword back to school, low sugar, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Calories 204kcal

Author Trish Bozeman

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

If you are using salted peanut butter, only use ¼ teaspoon of salt.

I used green granny smith apple, but any apple variety will work.

Nutrition