Peanut Butter Oatmeal Muffins
Ingredients
Wet Ingredients
-
1
cup
creamy peanut butter
-
½
cup
date paste
-
¼
cup
unpasteurized honey
-
¼
cup
avocado oil
-
2
cups
buttermilk
-
4
large
eggs
Dry Ingredients
-
2
cups
rolled oats
-
2
cups
whole wheat flour
-
1
cup
chopped peanuts
-
¼
cup
powdered peanut butter
-
1
tbsp
baking powder
-
1½
tsp
baking soda
-
1
tbsp
ground cinnamon
-
1
tsp
salt
Garnish
Instructions
- Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, combine rolled oats, whole wheat flour, chopped peanuts, powdered peanut butter, baking powder, baking soda, cinnamon, and salt, mixing well.
- In a separate bowl, mix the peanut butter, date paste, honey, avocado oil, and buttermilk until combined.
- Add the eggs to the wet mixture and whisk until well incorporated.
- Combine the dry ingredients with the wet ingredients using a rubber spatula until just mixed.
- Divide the batter into the muffin cups, shaping the tops into rounded domes.
- Sprinkle each muffin with chopped peanuts.
- Bake at 425°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 8-10 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 jumbo muffins
Calories
455
Total fat
26g
Total carbohydrates
44g
Total protein
18g
Sodium
429mg
Cholesterol
56mg
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