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Peanut Butter Oatmeal Muffins

What you need: 

1 cup whole wheat flour
1 cup rolled oats
1-1/2 teaspoons baking powder
3/4 cup nondairy milk
1/3 cup maple syrup
1/3 cup peanut butter
1 egg equivalent, prepared (e.g., 1 tablespoon ground flax seed mixed with 3 tablespoons water)

What you do: 

1. In large bowl, combine flour, oats, and baking powder.
2. In a separate bowl, combine milk, maple syrup, peanut butter, and egg equivalent. Add to the dry ingredients; stir just until moistened.
3. Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes.

Preparation Time: 
10 minutes; Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

these were not sweet enough for me. they're not bad tasting, but I didn't really care for them.  if I made again, I would add more sugar.

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I had to make some substitutions, but they turned out great. I used 2 T applesauce as the egg replacer, and grape jelly for the maple syrup to make PB and J muffins. I also don't like baking with whole wheat flour so I just processed my oats a bit and used a bunch of oats and about a quarter cup of white flour to make them smoother. They turned out delightfully lumpy and filling and sweet with little pockets of jelly everywhere. Definitely a keeper.

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So easy, so fast, and so yummy.  I'm a pb junkie, and these hit the spot.  They aren't necessarily sweet, despite the syrup or honey (I used honey), so you'll definitely want to eat them with a bit 'o honey, jelly, or maybe honey 'butter'.  If you don't make ginormous Starbucks-size muffins, you'll absolutely get 12.  Try it!  Great for healthy snackin' on the go!

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soo yummy! and with a dash of cinnamon even better <3

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I really didn't like them much.  They weren't sweet at all and kind of heavy. The peanut butter was very mild and the muffins just tasted blah and bland.  I won't be making them again.

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I made these last night, and unfortunately, I didn't like them very much.  :-\ Maybe it was my fault, because I was out of maple syrup and rice milk but I made them anyway, using a little molasses and water, respectively. I also added some sugar, vanilla, chocolate chips and cinnamon because the batter tasted kind of odd to me. If I make them again, I'll be sure to add a tsp of baking soda because they didn't really rise at all. I took a picture, I'll post it soon if it came out.

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Anonymous

These rocked! I followed as directed, except I used rice milk and a flax egg. I also added about 1/4 cup of chocolate chips. These are super good! Very dense - almost like having a big peanut butter cookie - yum! My batter only made enough for 9 normal sized muffins, though, and I only baked them for about 15 minutes because they were starting to brown up. I made them last night then told myself they'd be my reward after my 6.5-mile run this morning - it certainly motivated me to finish!!  ;D

1 cup whole wheat flour
    1 1/2 teaspoon baking powder
    1 cup rolled oats
    3/4 cup soy milk
    Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
    1/3 cup peanut margarine
    1/3 cup maple syrup

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I think egg replacer sucks...so I doubled the baking powder and added a large mashed banana!!  Super good.

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These were yummy, I made a whack load of muffins on the weekend and these were one of the recipes I tried, defiantly one of my fave! I did change one thing though: I put the oats in a food processor and ground them up .... I don't like oatmeal-like consistencies in mt muffins.
I would reccommend these to everyone. (Oh and I also used cashew butter instead of peanut butter)  :D

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This was good! I added chocolate chips to mine I make it all the time! :P

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