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Peanut Butter Oatmeal Muffins for Kids (Or Adults)

4.5(10)

I wanted to start cooking healthier choices to make available for my son's breakfast or snack. Beings he loves cupcakes, I pulled this one off as a "peanut butter cupcake" and it worked like a gem. Upon serving, spread on some butter with jelly or honey. This recipe originated from a 1980's edition of Better Homes and Gardens Kids Snacks cookbook, handed down to me from my aunt, whose kids are now grown.

by TheDancingCook·published 2004-09-09

Open original recipe

Quick Breads

Servings

8 serving(s)

Total time

35 min

prep 15 min

Calories / serving

160 kcal

Ingredients (12)

serves

3/4 cup flourflour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germwheat-germ
1 teaspoon baking powderbaking-powder
1/4 teaspoon baking sodabaking-soda
1/8 teaspoon saltsalt
1/3 cup brown sugar, packedbrown-sugar
1/4 cup peanut butterpeanut-butter
1 eggegg
1/2 cup milkmilk
toasted wheat germ, for toppingwheat-germ
honey or peanut butter, for spreadingbutter

Instructions (11 steps)

01Preheat oven to 400 degrees.
02In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
03In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
04Add egg and beat well.

05Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.

06Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.

07Spoon batter into the cups, filling it about 3/4 of the way full.

08Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.

09Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.

10*I also topped off these muffins by spreading on some extra peanut butter on the top.

11*To reheat: place in microwave on High for 8 seconds.

Nutrition (per serving)

Calories: 160 kcal
Protein: 5 g
Fat: 6 g
Saturated fat: 2 g
Carbs: 23 g
Fiber: 1 g
Sugar: 10 g
Sodium: 178 mg
Cholesterol: 25 mg

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Rich recipe — supports nutrition-aware planning.