Crunchy Peanut Butter 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!

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!

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].

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

 

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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.

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