Peanut butter oat muffins with raspberries

6
6
5
Smartpoints value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
12
Difficulty
Easy
These peanut butter oat muffins made with Mighty Nut Flax and Chia Powdered Peanut Butter powder packed with fresh raspberries are a delicious way to start your day. They couldn't be easier to make, too. All you have to do is combine the dry ingredients, which include rolled oats and brown sugar, in one bowl, the wet ingredients in another, and mix them all together. Fold in the sweet raspberries, spoon into a muffin pan, and bake until the muffins are a beautiful golden brown. You'll have them ready in under half an hour. Just keep in mind that if you're using frozen raspberries instead, do not thaw them before using.

Ingredients

all-purpose flour

1½ cup(s)

old-fashioned rolled oats

1 cup(s)

Peanut Butter & Co. Flax and chia peanut powder

cup(s)

unpacked light brown sugar

½ cup(s)

baking powder

2 tsp

table salt

½ tsp

fat free skim milk

1 cup(s)

egg(s)

1 large

vanilla extract

1 tsp

fresh raspberries

1 cup(s), fresh or frozen

unsweetened applesauce

¼ cup(s)

cooking spray

6 spray(s)

vegetable oil

¼ cup(s)

Instructions

  1. Preheat oven to 350°F. Grease a muffin pan with non-stick cooking spray
  2. 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.
  3. 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.

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