Saturday, March 26
Tried It & Loved It: Peanut Butter Muffins
We love muffins around here. And while we have several favorites--like these, these and these--it's always nice to change it up a bit. My dear, sweet husband is a lover of all things peanut butter, so when I came across this recipe--I knew it would be well received. And well received it was! I also like that it has less sugar than a lot of muffin recipes and they still taste really good. It was also suggested to add some chopped peanuts or chocolate chips, which I had planned on doing but then I completely forgot.
Well shucks, I guess I will have to make them again and add in one or both in next time!
Peanut Butter Muffins ~ adapted slightly from Happy in Dole Valley
1 1/4 c. whole milk
1/4 c. coconut oil, melted (cooking oil would work too)
2 eggs, beaten
1/2 c. natural peanut butter
1/2 c. rapadura (sugar would work just as well)
1 c. oats
1 1/2 c. whole wheat flour
2 1/2 tsp. aluminum free baking powder
1/2 t. sea salt
Preheat oven to 400 degrees. Grease muffin tin or line with paper liners and set aside.
Mix together milk, coconut oil, eggs, peanut butter and rapadura/sugar. Add in oats and stir to combine. In a separate bowl mix together flour, baking powder, and salt. Add dry ingredients to wet, stirring until just combined. Fill muffin cups 2/3 full and bake 15-20 minutes, or until toothpick inserted comes out clean. Makes 1 dozen.