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Nutrition Facts
Serving Size 1 (60g) Recipe makes 8 servings
Calories 159
Calories from Fat 51		(32%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 178mg		7%
Potassium 152mg		4%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 1.3g	5%
	Sugars 9.7g
Protein 5.3g		10%
detailed view... how is this calculated?

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Peanut Butter Oatmeal Muffins for Kids (Or Adults)

Recipe #99558 | 35 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: TheDancingCook
Sep 9, 2004

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.

SERVES 8 (change servings and units)

Ingredients

3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1/2 cup milk
toasted wheat germ, for topping
butter or jelly or honey or peanut butter, for spreading

Directions

1
Preheat oven to 400 degrees.
2
In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
3
In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
4
Add egg and beat well.
5
Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
6
Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
7
Spoon batter into the cups, filling it about 3/4 of the way full.
8
Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
9
Remove 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.

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Featured Reviews for This Recipe

From: Chef #604874

On Feb 5, 2008

I was really excited about this recipe, but it turned out being pretty bland. I added mini chocolate morsels to my second batch and it really improved the muffin. I wouldn't make this again without adding chocolate.

0 people found this review helpful

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From: PB-LOVER!!

On Sep 22, 2007

My husband & I love peanut butter & oatmeal & this recipes was the best of both worlds. It was wonderful & will make again & again. Thank you for sharing!

0 people found this review helpful

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From: Talicca

On May 24, 2006

These were quite nice, lovely and light, but I found they were lacking a little in peanut butter flavour (I'm a peanut butter fiend) I used a standard commercial peanut butter, so I may use natural next time as it has a stronger flavour. Maybe I'll try adding some chopped roasted peanuts next time as well. Because I used half whole-wheat flour, half white flour to up the halthy factor a little, I used a tad more baking powder to lift the heavier flour. Nice starter recipe, thanks!

3 people found this review helpful

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From: KCShell

On Oct 8, 2004

I was desperate this morning for something quick and half way healthy. When I found this recipe I felt like it was sweet enough for the kids but not to junky for breakfast! These muffins went together quickly and were crinkly and beautiful when they came out of the oven. Texture was smoothe with a tiny bit of chewy. Thank you so much for this recipe! The girls put honey and butter on them, I personally like jelly.

3 people found this review helpful

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Read all 9 reviews