Peanut Butter Oat Muffins with Raspberries
- Total Time
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.
all-purpose flour1 ½ cup(s)
old-fashioned rolled oats1 cup(s)
Peanut Butter & Co. Flax and chia powdered peanut butter⅓ cup(s)
unpacked light brown sugar½ cup(s)
baking powder2 tsp
table salt½ tsp
fat free skim milk1 cup(s)
vanilla extract1 tsp
raspberries1 cup(s), fresh or frozen
unsweetened applesauce¼ cup(s)
cooking spray6 spray(s)
- Preheat oven to 350°F. Grease a muffin pan with non-stick cooking spray
- 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.
- 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.