Peanut Butter Apple Oatmeal Muffins

a white plate topped with four apple muffins.

By: Trish Bozeman, Rhubarbarians

50 minutes

15 minutes

Total Servings: 12, Serving Size: 1 muffin



2 cups old-fashioned rolled oats

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 large eggs

1 1/2 cups milk of your choice

1 teaspoon pure vanilla extract

1/4 cup pure maple syrup

3/4 cup peanut butter

1 cup finely diced green apple (peeled)


Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners or grease 12 cups with coconut oil or butter. In a large bowl, combine the oats, baking powder, cinnamon, and salt. Set aside. In a separate bowl, lightly beat the eggs. Add the milk, vanilla, and maple syrup and whisk to combine. Add the peanut butter and whisk until combined as much as possible. Add the apple and stir in.

Add the wet ingredients to the dry ingredients and whisk until everything is well combined. Fill your 12 muffin liners (or tins) evenly with the mixture. I like to use an ice cream scoop for this step. Using the back of the ice cream scoop (or spoon), gently press on the top of each muffin to flatten the batter on the top and against the sides. Bake in the oven for 30-40 minutes, or until browned and fully cooked.

Note: If you are using salted peanut butter, only use 1/4 teaspoon of salt. I used green granny smith apples, but any apple variety will work.

Nutrients Per serving

Calories204Fiber 3 g
Fat11 gSugar 8 g
Saturated Fat3 gProtein 8 g
Cholesterol38 mgVitamin A105 IU
Sodium199 mgVitamin C0.5 mg
Potassium 275 mgCalcium 83 mg
Carbohydrates20 gIron1.1 mg

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