a flavorful, filling vegetarian soup. For a variation that is friendlier to kids, omit the jalapeno pepper. Upon tasting, adjust the seasonings as needed.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup rolled oats
- ¾ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- ¼ cup peanut butter
- 1 egg
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 263 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Second time making this recipe, the first time I found it bland. But I knew it had potential! Made changes this time! 1/2 cup natural chunky peanut butter. 1/2 cup chocolate chips. Splash of vanilla. Kiddo and mom approved!
Easy recipe and great peanut butter flavor. They are dense – so one of definitely enough!
These are the best muffins I have ever made. Flavor and texture awesome! So moist and delicious!!
I basically mixed this as per the recipe except I used 1 cup AP flour and 1/4 cup wheat flour that I want to use up. When I put them in the tin, I filled six muffin cups halfway and added a teaspoon of strawberry jam then filled completely. Made the other six plain. A little less jam might have been better because it got all over my hands when I ate it but sure tasted good. Next time I’ll put the jam on top and see how far it sinks. I agree with other reviews that it doesn’t have a strong peanut butter flavor. Using fresh ground might be better than Jif but then it wouldn’t be a perfect pantry recipe.
I agree with the other reviews…half the baking powder and double the peanut butter. I also cut back the brown sugar because I didn’t want it to be dessert-like and I added allspice. They have a decent flavor, but I can only make them as a bar. If I try and bake them in liners for muffin form, they stick horribly bad.
The recipe on its own didn’t have enough flavor was very bland. The texture was great very fluffy and soft. Going to try adding more peanut butter and chocolate chips.
Add more peanut butter if you want a good peanut butter flavor. Very bland made as is!
So soft and fluffy! Love them. I did coconut milk since I was out of milk and they were just divine
These were good! I doubled the peanut butter and halved the baking powder. These were still very sweet. Next time I’ll try decreasing the sugar as well as they were almost too sweet.
I’m always saying, don’t change the recipe until you tried it. Well, I read the reviews and decided I wanted to add to the flavour. So, I doubled the peanut butter and added 2 Tbsp vanilla protein mix and some reeses chips. I eat a primarily vegetarian diet and like to add protein where possible. These turned out great!
I didn’t make any changes but may next time I make them. They were a little dry so next time I may add an apple.
I made these muffins with items I already had in the pantry. They turned out pretty good. Next time I might add in chocolate chips.
I added 1/4 cup of sugar to make a little sweet and it made all the difference, it was an amazing recipe and I will definitely make it again.
These have become a favorite in our house. I put the oats in the food processor to make the texture smoother. I also add a little extra peanut butter and a little nutella.
thank u for ur great recepi….
This is a great basic recipe. I made some changes to it, not because it needed them but because I wanted something specific. I reduced the sugar by 1/4 of a cup and I reduced the milk by 1/4 of a cup. I doubled the peanut butter, added 2 extra eggs, 1/4 cup ground flaxseeds, 2/3 cup raisins and cinnamon and vanilla. I wish I would have had walnuts to add but I am out. They turned out very good and I will definitely make them again.
The recipe as is made 7 regular size muffins. Great texture, light and airy. Not strong on peanutbutter flavor. Using 1/4 less sugar, they had just the right amount of sweetness for my taste. Buttered and floured tins for easy removal without using paper cups. Baked at 400° for 20 minutes
in addition to doubling peanutbutter and sugar added 1/4c applesauce and made into quick bread. yummy, moist and a pretty loaf with good texture put few slices of bannana on top too.
I made the recipe as directed but did the oversized muffins. I added a a chocolate crumble oatmeal top which made the recipe not bland. 1/4 flour 1/4 coco powder 1/4 butter 1/3 brown sugar 1/3white sugar and 1/3 rolled oats.
I used natural peanut butter and less sugar and still turned out fabulous! Saved to favorites and likely great with added things like cocoa powder, chocolate chips etc
I made these intending to simply follow the recipe, but realized mid-mix that I didn’t have any milk. So, I used butter milk instead. I also added mini chocolate chips, chopped peanuts and used a mini muffin tin. It made 5 dozen yummy little muffins! I will certainly make these again!