These Flourless Peanut Butter Oatmeal Muffins take minutes to prepare. Made with wholesome ingredients, they make for a healthy breakfast option. Substitute almond butter for a peanut-free muffin option.
I hate to talk about the weather, but this week I haven’t been quite sure whether to go into hiberation or break out the short sleeves. Either way, I’m afraid winter’s not done with us quite yet.
With the cold blasts lingering, I’m finding myself craving comfort foods. Peanut butter has always been at the top of the list for me.
Pair that with my favorite meal of the day—breakfast—and the morning starts on a high note. While I wanted these peanut butter muffins to be simple, I also wanted them to be wholesome.
Folding in gluten-free oats for heartiness also incorporates healthy whole grain goodness. Applesauce adds additional fiber plus vitamin C, and natural sweetener maple syrup adds its own supply of protective antioxidants.
If you need these flourless muffins to be peanut-free, substitute almond butter for the peanut butter. Kid-friendly, adult-friendly, crazy weather-friendly. Enjoy!
Flourless Peanut Butter Oatmeal Muffins
These Flourless Peanut Butter Oatmeal Muffins take minutes to prepare. Made with wholesome ingredients, they make for a healthy breakfast option. Substitute almond butter for a peanut-free option. Gluten-free, vegan, refined sugar-free.
- 1 cup unsweetened applesauce
- 1 cup natural peanut butter well stirred
- 1/2 cup maple syrup
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup gluten-free oats
- 1/4-1/2 cup dairy-free chocolate chips
- 1/4 cup gluten-free oats
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with silicone muffin cup liners and a second one with 6 (or do in two batches) or spray tin with cooking spray. Paper liners may tear muffin apart during removal.
In the bowl of a food processor or high speed blender (I prefer food processor), add applesauce, peanut butter, maple syrup, flax egg, vanilla extract, baking soda, and salt. Process until just combined, stopping occasionally to wipe down sides with rubber spatula.
Fold in gluten-free oats until evenly incorporated.
Using a 1/4 measuring cup, fill muffin cups just over half full**. Sprinkle oats or chocolate chips or both on top.
Bake for 25 to 30 minutes or until a toothpick comes out mostly clean. Transfer muffin tin to a wire cooling rack and allow to cool completely. If baked without liners, loosen edges with a sharp knife.
Serve or store muffins in an airtight container.
**Due to the egg-less nature of these muffins, don't fill muffins cups more than directed in instructions. If too full, the sides of the muffins will rise too quickly.