Mom to Mom Nutrition

Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Food & Recipes » Breakfast » Crunchy Peanut Butter Muffins

Crunchy Peanut Butter Muffins

Mar 18, 2016 3 Comments

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

While I do not face the morning get-out-the-door-on-time struggle that many other families do, I can tell you one thing: When we have to be out the door at a certain time, I’m often having the boys rush through their breakfast and I may or may not remember to brush my teeth. Seriously. So I guess you could say that’s why I’m on a baked handheld breakfast kick. I also heard from a friend that she prefers giving her kids “healthier” muffins for breakfast because when the time to rush out the door for school comes, they can take a muffin or two and eat their breakfast on the way to school. So if you’re reading this Mary Kate [do I sound like I’m writing a long-lost friend a letter or what?!], these Crunchy Peanut Butter Muffins are for your boys! And every other late-for-school kiddo out there… that can of course enjoy peanut butter!

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

I always feel a little bit of Mom-guilt when I make something with peanut butter because I know a large number of families are navigating a fine line with nut allergies. But because my blogging goal for 2016 is transparency, I would be lying if I told you we didn’t live off of peanut butter in this house. But don’t worry… I have a few other muffin and breakfast recipes on the blog without peanut butter [our most recent favorites: oatmeal breakfast cookies and blueberry yogurt muffins].

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

When I first tasted one of these crunchy peanut butter muffins, I immediately thought of my friend Lindsay’s sweet potato banana bites. Well looking at the ingredients in her muffins and mine, they are really similar! The end result is a sweet, spongy little muffin [not crumbly, so your car floor will thank me]. But my batch is a little sweeter because I added honey and of course, the crunchy topping. While you can make these in a standard size muffin pan, I decided to make these mini muffins because my kids seem to make less of a mess with smaller muffins— although they do end up eating more! And if your kids have a texture issue with oats, go ahead and leave the topping part of. Just remember, these muffins aren’t for school lunches because of the hearty amount of peanut butter in them! Most schools are nut-free zones now, right?!

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

Crunchy Peanut Butter Muffins
 
Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Author: Katie Serbinski
Recipe type: Breakfast
Serves: 24 mini muffins
Ingredients
  • For the Topping:
  • ¼ cup old fashioned oats
  • 1 tablespoon butter, melted
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • For the Muffins:
  • 1 cup smooth peanut butter
  • 2 ripe bananas, mashed well
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons honey
Instructions
  1. Preheat oven to 400. In a small bowl, combine topping. Set aside.
  2. In a large microwaveable mixing bowl, add peanut butter. Microwave for 15-20 seconds. Add remaining ingredients and stir until well combined.
  3. Pour batter into greased mini muffin tins, about ¾ of the way full. Bake for approximately 12 minutes. Check doneness with a toothpick if you are unsure!
Notes
Recipe can be adapted to regular muffin pan size. Baking time may vary.
3.4.3177

Crunchy Peanut Butter Muffins make an easy grab n' go breakfast or after-school snack! Click To Tweet

Crunchy Peanut Butter Muffins are filled with smooth peanut butter and topped with a streusel-like oatmeal topping that gives the muffins a little crunch! Perfect for a breakfast on-the-go or after-school snack!

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Comments

  1. Abigail says

    March 21, 2016 at 3:00 pm

    I’m in love! I want one or several of these little guys in my tummy now! Thanks for yet another yum-tastic recipe plus your always pleasurable transparency!! <3

    Reply

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  1. 8 Healthy Foods for Weekly Food Prep - Mom to Mom Nutrition says:
    March 27, 2016 at 1:19 am

    […] each week… and that usually means I’ll prep and make a batch on Sundays after I grocery shop. [Recipe for the image […]

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Katie Serbinski at Mom to Mom Nutrition

WELCOME!

Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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