Saturday, March 19, 2016

little eats | peanut butter oatmeal muffins




I am always on the look out for easy, healthy, and delicious snacks to munch on throughout the day. I recently have started making my own because 1) because it's nearly impossible to find dairy free snacks in the store, and 2) it's so much cheaper.

Muffins are great because they are delicious and I can grab one and stuff it in my mouth while juggling a baby in my other arm. 

I came up with this recipe as a dairy free version, but you can use regular milk, peanut butter, etc. for this recipe and it’ll turn out just as great!

You could add chocolate chips/nuts/whatever you want that day as well!

Printable Recipe

Ingredients:

4 cups old fashioned rolled oats
1 tsp baking powder
1/2 tsp salt
3 tbsp softened peanut butter
2 cups almond milk (or whatever milk you drink)
1 egg
1 tbsp sugar
shredded coconut to taste (optional)
honey to taste (optional)

Directions:

-Preheat your oven to 375 F. Line your muffin tin or spray with some sort of non stick spray (I used PAM).

-Mix together oats, baking powder,  and salt in a large bowl. Mix together softened peanut butter, almond milk, sugar, and egg. Mix small bowl ingredients in with big bowl ingredients. Stir well to combine.

-Fill each muffin about half way to 3/4. If you want to have the shredded coconut, sprinkle the amount you want on each muffin now. Bake for 35 minutes or until golden brown (watch the shredded coconut if you added it).

-Let cool and remove. Seal in an air tight container for around a week. We drizzle honey on top of ours before eating. :)

Makes around 12-15 muffins, depending on how much mixture you put in the muffin space.



xoxo, Brandi

This post was written for The Vintage Honey Shop.

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