If you have leftover oatmeal from breakfast earlier this week, these Leftover Oatmeal Peanut Butter Muffins are the perfect treat to make.
This recipe is adapted from my mom’s leftover oatmeal muffin recipe, which she has been making for probably 50 years.
These leftover oatmeal peanut butter muffins are a muffin that kids and adults will love.
They work great for breakfast, snacks, lunchboxes, and even dessert.
They work great warm or cold, although I do prefer mine warm from the oven or reheated in the microwave.
These leftover oatmeal peanut butter muffins with chocolate chips are a dense, healthier type of muffin.
Well, they contain chocolate chips, so they are not exactly healthy, but they are not a light and fluffy bakery-style muffin. They are, however, delicious!
If you don’t have leftover oatmeal, you can just make oatmeal, let it cool, and use it in the recipe.
If you eat gluten free be sure to use gluten free oats.
Ingredients
- cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats, if you don’t have leftover oatmeal, make oatmeal and let it cool then use in recipe
- eggs
- sugar
- brown sugar
- baking soda
- flour or Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
- peanut butter
- chocolate chips, optional but good
Leftover Oatmeal Peanut Butter Muffins
Don't throw out your leftover oatmeal. Instead, make these leftover oatmeal peanut butter muffins.
Ingredients
- 3 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
- 2 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 1/2 cups flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
- 1/2 cup peanut butter
- 1 chocolate chips, optional but good
Instructions
- In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
- Stir until well combined.
- Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
- Bake at 375 degrees for 18-20 minutes.
- Serve warm, cold, or reheat to serve.
Notes
The gluten free version of this recipe was tested with gluten free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 400Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 21mgSodium: 135mgCarbohydrates: 75gFiber: 5gSugar: 30gProtein: 10g
Nutritional values are approximate and aren't always accurate.
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