Enjoy the perfect balance of creamy peanut butter and wholesome oats in these delightful peanut butter oatmeal muffins! These muffins are sure to become a favorite for everything from after-school snacks to weekend brunch.
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!
Notes
Keep muffins in an airtight container in the fridge for up to a week. These muffins will also freeze well for longer storage.