Chocolate Peanut Butter Oatmeal Muffins Recipes

PEANUT BUTTER OATMEAL MUFFINS FOR KIDS (OR ADULTS)

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.

Provided by TheDancingCook

Categories Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Peanut Butter Oatmeal Muffins for Kids (Or Adults) image

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
Add egg and beat well.
Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
Spoon batter into the cups, filling it about 3/4 of the way full.
Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
*I also topped off these muffins by spreading on some extra peanut butter on the top.
*To reheat: place in microwave on High for 8 seconds.

Nutrition Facts : Calories 159.8, Fat 5.7, SaturatedFat 1.5, Cholesterol 25.4, Sodium 177.6, Carbohydrate 23, Fiber 1.3, Sugar 9.7, Protein 5.3

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
honey or peanut butter, for spreading

OATMEAL CHOCOLATE CHIP MUFFINS

This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.

Provided by Kari Farwell

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Oatmeal Chocolate Chip Muffins image

Steps:

Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.7 g, Cholesterol 17.5 mg, Fat 20.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 378.3 mg, Sugar 20.8 g

Ingredients

1 ¼ cups quick cooking oats
1 ¼ cups milk
1 egg
½ cup vegetable oil
¾ cup packed brown sugar
¾ cup semisweet chocolate chips
1 cup chopped pecans
1 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt