Vegan Peanut Butter Oatmeal Muffins
30 mins (prep 5, cooking 25)
7 ingredients
12-20 servings
I just have to give 5 start to this recipe. It adapted very well to my diabetic changes: used whole wheat flour and Porridge Oats which are a mix of large oat flakes, oat bran, wheat bran and flax seed. I also used no sugar added maple flavored syrup. They rose beautifully and are very tender and moist inside. I love that they aren't over sweet but if you have a sweet tooth you'll want to increase the syrup (allow for moisture changes) or add some sugar. The natural PB is the only kind I ever use and the flavor came through in just the right amount.

Categories:  quick-breads , muffins , beginner-cook , <-30-mins , easy , 3-steps-or-less , oven , breads , equipment , vegetarian , time-to-make ,
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Serving Size (50.03 g)
Servings 12
Amount per Serving
Calories 128.76 Calories from Fat 40.14
% Daily Value *
Total Fat 4.46g 82.31%
Saturated Fat 0.75g 44.8%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 123.08mg 61.54%
Total Carbohydrate 20.99g 83.95%
Dietary Fiber 2.85 g 136.84%
Sugars 5.92 g %
Protein 5.68g 136.29%
Vitamin A 60.59IU% Vitamin C 1.09mg%
Calcium 73.15mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4