Treat yourself to a delicious healthy snack with our Peanut Butter Oatmeal Muffins. Bursting with peanut buttery goodness and rich oat flavor, these moist and flavorful muffins will melt in your mouth.
Blended with fresh ingredients and naturally sweetened with maple syrup, the combination of flavors will leave your taste buds wanting more. Enjoy them as a snack or as part of a meal like breakfast and let the warmth of the oven fill your heart and home.
These delicious muffins are great for kids or adults, and are a perfect protein-packed grab and go meal. Oh, and they’re freezer-friendly so you can make them ahead! Cottage Cheese Chocolate Pudding is another great protein filled treat!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How to make
Enjoy the delicious flavor of peanut butter in a Light and fluffy and easy-to-make muffin! These peanut butter muffins are the perfect breakfast or snack for busy mornings and after school treats.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
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prep the batter
Start by lining muffin tins with paper muffin liners, and be sure to spray the insides of the liners with nonstick cooking spray.
In a medium bowl, combine the oats and milk and let soak, 20 minutes.
In a separate medium bowl, whisk together the flours, baking powder, wheat germ, and salt.
Tip: If you don’t have or don’t want to use whole wheat flour, you can just use more all-purpose flour instead.
In a large bowl, whisk together the oil, peanut butter, vanilla, eggs, and maple syrup until smooth.
Tip: I’ve called for avocado oil in the recipe. I like the flavor of it, and it has some good health benefits. Avocado oil is very similar to olive oil based on nutritional value and how you can use it. Avocado oil is a good source of monounsaturated fat which has been linked to reducing LDL (bad) cholesterol and increasing HDL (good) cholesterol. If you prefer to use a different oil, feel free. You can also use melted unsalted butter that’s slightly cooled.
Tip: You can use crunchy peanut butter if you want. Also, my favorite brand of peanut butter is Maranatha. Please feel free to use your favorite, but Maranatha has less salt and sugar than most brands. And they offer salt and sugar free varieties that are delicious. The flavor of Maranatha is so good, fresh, and nutty!
Add the oat mixture and flour mixture; stir to combine. Fold in the walnuts, chocolate, and coconut.
Tip: You could also use chopped peanuts instead of walnuts. I like the added nutrition of walnuts so I went for them here.
bake ’em up
Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with additional dry oatmeal if desired.
Bake about 15 to 20 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
Variations on the recipe
Want to make these with almond butter instead of peanut butter? Yep, that will work. In fact, any nut butter will work here – cashew, pistachio, pecan, even feel free to try sunbutter (though I haven’t tested that one).
Swap out the maple syrup for honey if desired.
Add in mini chocolate chips for more chocolate in every bite.
Toss in some dried fruit for a peanut butter and jelly taste. Dried cranberries, cherries, blueberries are all great. You can even use raisins if you want.
I love to add a dollop of peanut butter or jelly to the center of the muffin for fun! When spooning in the batter, fill the cup about half full. Spoon your filling into the center, and top with remaining batter. Bake as directed.
You can also drizzle with some melted peanut butter after the muffins are baked. Kind of like a healthy frosting!
No, for these muffins, old fashioned rolled oats are the best choice; they keep the muffins light and fluffy.
And, yes, you can use instant oatmeal if you want, but I do think the texture is better with old fashioned oats.
How to store muffins
Keep muffins in an airtight container in the fridge for up to a week.
These muffins also freeze really well. Allow them to cool completely after baking, then place them in an airtight container or ziptop bag for up to 3 months.
Once you’re ready to eat, pop them in the fridge or on the counter to defrost.
Do you love peanut butter as much as I do. Then be sure to check out my recipes for Peanut Butter Parfaits, Two ingredient peanut butter fudge, Classic Peanut butter cookies, and Peanut butter fudge ripple ice cream.
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Peanut Butter Oatmeal Muffins
- 1 ½ cups rolled old fashioned oats
- 1 cup milk dairy or plant-based
- ½ cup all-purpose flour
- ½ cup whole-wheat flour or more all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon wheat germ
- ½ teaspoon kosher salt
- ½ cup avocado oil
- ½ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup pure maple syrup
- ½ cup chopped walnuts
- ¾ cup chocolate chips
- ¾ cup unsweetened coconut flakes
- Additional dry oats for garnishing
- Preheat the oven to 400˚ F.
- Line 18 muffin cups with liners. Spray the inside of the liners with non-stick spray. Set aside.
- In a medium bowl, combine the oats and milk and let soak, 20 minutes.
- In a separate medium bowl, whisk together the flours, baking powder, wheat germ, and salt. In a large bowl, whisk together the oil, peanut butter, vanilla, eggs, and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the walnuts, chocolate chips, and coconut.
- Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with additional dry oatmeal if desired.
- Bake until a toothpick inserted into the center of the muffins comes out clean, 15 to 20 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
If i don’t have wheat germ, what can i replace it with?
Nurul, I’d just leave it out. It’s a very small amount and adds some nutrition. If you did want to buy a jar (it isn’t expensive) it’s also great in yogurt: https://lifecurrentsblog.com/honey-lemon-breakfast-yogurt/ And you can add it to bread.