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Peanut butter is the star ingredient in these oatmeal cakes, providing not only flavor, but a boost of plant-based protein too. Hiding a bit in the center of each muffin is a fun way to ensure that peanut butter makes it into every bite.

EatingWell.com, August 2022

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Credit: Ali Redmond

Recipe Summary

active:
15 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

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  • Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

To make ahead:

Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.

Equipment:

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 oatmeal cake
204 calories; protein 7g; carbohydrates 24g; dietary fiber 3g; sugars 8g; added sugar 4g; fat 9g; saturated fat 2g; mono fat 4g; poly fat 2g; cholesterol 33mg; vitamin a iu 106IU; vitamin d iu 22IU; folate 6mg; sodium 199mg; calcium 80mg; iron 1mg; magnesium 29mg; phosphorus 134mg; potassium 154mg; niacin equivalents 1mg; selenium 4mcg.
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