PB&J Oat Muffins

PB&J Oat Muffins
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,142.3
  • Total Fat: 80.9 g
  • Cholesterol: 379.6 mg
  • Sodium: 2,282.6 mg
  • Total Carbs: 256.5 g
  • Dietary Fiber: 18.5 g
  • Protein: 71.1 g

View full nutritional breakdown of PB&J Oat Muffins calories by ingredient


Introduction

Peanut butter oatmeal muffins with jelly centers that are nice for dessert or even breakfast. Peanut butter oatmeal muffins with jelly centers that are nice for dessert or even breakfast.
Number of Servings: 1

Ingredients

    2 large eggs
    1/2 cup smooth peanut butter
    1/2 cup plain low-fat yogurt
    1 cup unbleached all-purpose flour
    1/3 cup packed brown sugar
    3/4 cup oats, old fashioned or rolled
    1 tsp baking powder
    1/2 tsp baking soda
    1/8 tsp salt (can be omitted if peanut butter is salted)
    4 Tbsp jelly, jam, or preserves of choice

Tips

Batter is supposed to be fairly thick, about the consistency of oatmeal, and can be thinned by adding yogurt by the tablespoonful if needed. If you want sweeter muffins, you can add up to 1/3 cup more brown sugar.


Directions

Heat oven to 350. Put paper liners in muffin pan. Beat eggs, peanut butter and yogurt together until smooth. Stir in flour, brown sugar, oats, baking powder and soda, and salt (if using) until blended. Fill each muffin cup about 1/3 full with batter, then drop about a teaspoonful of jelly in the center of each one, then fill the rest of each cup with the rest of the batter. Bake at 350 for 20 minutes, or until muffins spring back when lightly touched.

Serving Size: makes 12 regular sized muffins

Number of Servings: 1

Recipe submitted by SparkPeople user JULIEINKPT.