6

Peanut Butter Oat Muffins with Raspberries

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 and packed with fresh raspberries are a delicious way to start your day.
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.
Notes
If using frozen raspberries, do not thaw.

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