Oh! my goodness me, people, these Peanut Butter Oatmeal Muffins!!! They are absolutely, unbelievably, completely and totally perfect! They’re like a cross between an oatmeal muffin and a peanut butter cookie.
So crazy good! The kind of good that makes you want to get up in the middle of the night to gobble one down while no one is looking and then pretend that you were sleep walking if you ever got caught!
I know I pretty much say the same thing every time I come up with a new muffin recipe, but what can I say? I really have a thing for muffins. A really, really big thing. Leave an entire cake unattended in my fridge and I be like “meh, okay… whatever – anybody for some cake?”
But leave a dozen muffins and I totally lose all sense of self-control. I suddenly get obsessed and want to eat nothing but that until they’re all gone.
Sometimes I think my obsession with muffins is so great that I oughta open up a little bakery shop where I would sell basically nothing but entirely naturally sweetened muffins, such as these guys. With all the different varieties that I’ve created as of now, I’d already have quite a great selection to offer, and sure would have a blast coming up with new flavor combinations every now and then!
I don’t think that I’d have a hard time finding takers for my muffins either. After all, it IS really hard to find ready made muffins out there that aren’t totally filled with TONS of fat, sugar and all kinds of other nasties…
The only problem is, I’m not sure I’m really cut out for that kind of work… getting up in the wee hours of the night to whip up batch after batch of muffins isn’t exactly my idea of fun.
I’d much rather make my muffins “on order” (read: when I feel like it), in the comfort of my own kitchen — and then make friends with them, too!
Oh, and then share the recipes with you all, of course…
The first step requires that you preheat your oven to 425°F and line a 12 cup muffin pan with paper liners.
Next, in a large mixing bowl, combine some rolled oats, whole wheat flour, chopped peanuts, powdered peanut butter, baking powder, baking soda, cinnamon and salt and mix all that well with a flat whisk until all the ingredients are evenly combined.
Then, in a separate bowl, combine the peanut butter, date paste, honey, avocado oil (or other neutral tasting oil of your choice) and buttermilk..
Mix the wet ingredients together until they are very well combined.
No need to take out the heavy artillery here — no electricity will be required. Just a simple whisk will do the trick!
Now add the eggs, all at once. No need to add them one at a time and mix between addition, or for the eggs to be at room temperature either. Just dump ’em in and mix well.
Muffins are so uncomplicated and low maintenance! I think that’s part of the reason why I love them so much!
Once the eggs have been well incorporated, throw in the dry ingredients, again, all in one go!
Now trade your whisk for a rubber spatula and fold in the dry ingredients until they are well incorporated but no more.
If like me you like BIG muffins, divide the batter between 12 large muffin cups. The batter WILL go way higher than the paper cups, so try and shape the tops into nice rounded domes. A large spring-loaded cookie scoop is the ideal tool for that.
If you preferred smaller muffins, or didn’t feel too comfortable mounding the batter up so high, you could also make 18 to 24 smaller muffins instead. Of course, you’d need to adjust your baking time accordingly…
Lastly, sprinkle each muffin with a generous pinch of chopped peanuts.
Bake your muffins in the 425°F oven for 10 minutes, then lower the heat to 350°F and continue baking for 8-10 minutes (or a few minutes less if you decided to make smaller muffins) or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes then remove them to a cooling rack to cool completely.
Stored in a cool dry place in an airtight container, these muffins will keep for about a week.
Unless you have one of me around, in which case they will only last a couple of days… if you’re lucky!
Oh, and if you’re a true fan of peanut butter like me, try them warm with a little spread of creamy peanut butter…
OMG! I’m telling you: you’ll want the moment to last forever!
- 1 cup (250g | 8.9oz) all natural creamy peanut butter (storebought or homemade)
- ½ cup (150g | 5.3oz) date paste
- ¼ cup (85g | 2.9oz) unpasteurized honey
- ¼ cup (60ml) avocado oil
- 2 cups (480ml) buttermilk
- 4 large eggs
- 2 cups (190g | 6.7oz) rolled oats
- 2 cups (280g | 9.9oz) whole wheat flour
- 1 cup (150g | 5.3oz) chopped peanuts
- ¼ cup (28g | 1oz) powdered peanut butter
- 1 tbsp baking powder
- 1-1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp salt (I use Himalayan salt)
- 3 tbsp chopped peanuts
- Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, chopped peanuts, powdered peanut butter, baking powder, baking soda, cinnamon and salt and mix well with a flat whisk until evenly combined. Set aside.
- In a separate bowl, combine the peanut butter, date paste, honey, oil, buttermilk and avocado oil and mix well with a whisk.
- Add the eggs and whisk
- Throw in the dry ingredients and mix delicately with a rubber spatula until well incorporated but no more.
- Divide the batter between 12 large muffin cups. The batter will go way over the paper cup, so try and shape the tops into nice rounded domes. The use of a large spring-loaded cookie scoop is strongly recommended. Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you'd need to adjust cooking time accordingly.
- Sprinkle each muffin with chopped peanuts
- Bake in the 425°F oven for 10 minutes, then lower the heat to 350°F and continue baking for 8-10 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for a few minutes in the pan then remove to a cooling rack to cool completely.
- Store in a cool dry place in an airtight container for about a week.