Flourless Peanut Butter Oatmeal Muffins

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 152kcal

Author Tessa

Ingredients

1 cup unsweetened applesauce
1 cup natural peanut butter well stirred
½ cup maple syrup
1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
1 ½ teaspoons pure vanilla extract
½ teaspoon baking soda
pinch of salt
1 cup gluten-free oats

Optional Toppings

¼-1/2 cup dairy-free chocolate chips
¼ cup gluten-free oats

Instructions

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 ¼ 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.

Notes

**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.

Nutrition