PB Breakfast Muffins
I am all for EASY and QUICK breakfast options during the week. Mila has been in Kindergarten for almost a whole year and we are still trying to nail down a routine. Well, to be honest our routine is down. We just take forever getting through it and end up late half the time. Morning breakfast has to be quick in our world. My PB Breakfast Muffins come in handy sometimes for a fast nosh in the morning. They pack in some protein and the best part really is you can customize them to fit your own family. Swap the peanut butter for a another nut or seed butter. Use gluten free flour and oats, add in blueberries! Truly make these your own! Try baking a batch on Sunday so they are ready to rock come Monday morning! ;)
PB Breakfast Muffins
Ingredients
1 1/4 wheat flour
1 cup oats (plus extra to sprinkle on top each muffin)
3/4 cup brown sugar
1 tbs baking powder
1/4 tsp salt
1 1/4 cup milk
1 egg
1 tsp vanilla
1/4 cup peanut butter
Makes 12 Muffins
Directions
Step 1: Preheat your oven to 375 degrees and prep a muffin pan with muffin cup liners.
Step 2: In a large mixing bowl whisk together the dry ingredients; flour, oats, brown sugar, baking powder and salt.
Step 3: Whisk in the wet ingredients; milk, egg, vanilla and peanut butter. Mix until a batter forms.
Step 4: Scoop the muffin batter into the muffin pan, leaving a bit of room at the top of each one. I love using this scoop HERE.
Step 5: Sprinkle each muffin with extra oats and bake at 375 degrees for 12-15 minutes OR until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Once the muffins cool, store in an air tight container for up to 4 days. Enjoy!
Reminder! Feel free to swap out ingredients to fit your family. This recipe works with any nut or seed butter. You can also use Gluten Free flour and oats. If you can’t have egg, use a banana or 1/4 cup applesauce. Also feel free to add fresh fruit to the batter, for a sweet twist! :)