My family loves anything made with peanut butter – cookies, peanut butter and jelly, peanut butter fruit dip, peanut butter on apples, bananas and even pancakes! This recipe is an easy and convenient way to get the taste of peanut butter in a muffin. I make batches of these and keep them in the freezer for breakfast and lunch. The kids also eat them as an after school snack. Remember to sprinkle the sugar on top when you bake them. It makes a nice crunchy topping that kids especially love.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
18 |
36 |
54 |
72 |
90 |
108 |
| Ingredients | ||||||
| Oatmeal |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Flour |
2-1/4 C. |
4-1/2 C. |
6-3/4 C. |
9 C. |
11-1/4 C. |
13-1/2 C. |
| Brown sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Baking powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Milk |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
| Nonfat plain yogurt |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Peanut butter |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Sugar (for topping) |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
Preheat oven to 375 degrees. Line muffin pans with paper liners and spray with cooking spray. Place the oatmeal, flour, brown sugar, sugar, baking powder and baking soda in a large mixing bowl. Mix to combine. In a separate bowl, add the remaining ingredients except for the sugar for the topping. Whisk the ingredients together until smooth. Pour the wet ingredients into the bowl with the dry ingredients and mix until the all ingredients are moist. Do not over mix. Spoon mixture into muffin cups and fill to the top. Sprinkle each muffin with some of the sugar for the topping. Make muffins for 20 minutes or until lightly browned. Remove from the pan and allow to cool.
Freezing Directions:
Place in a freezer bag or rigid container. Seal, label and freeze.
Serving Directions:
Place in lunch box frozen. Muffin will thaw in time for lunch.
Comments:
These are great for breakfast or an after school snack. My kids love them. They heat up quickly in the microwave. Try warming them in the microwave for 15 seconds.
Nutritional Info: per muffin
Per Serving: 150 Calories; 3g Fat (16.5% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 132mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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