Peanut Butter & Oat Protein Muffins

I have been attempting to take recipes that are normally high in calories, fat, sodium, etc and rework them into healthier versions. 

Since I have become an avid lover of the gym, a good snack is needed before I start my workout especially on days when I am doing a lot of lifting. 

The other day I came up with a muffin recipe that would be perfect to eat before/after a gym workout. The muffin has peanut butter, Greek yogurt, eggs, and oats-lots of protein and fiber-to get you through any day. 


A basic muffin method is used (when you’ve made one muffin, you’ve made them all), but instead of butter, I used Greek yogurt and a little vegetable oil. 

The batter is going to be super thick, but don’t get discouraged and add more liquid. The muffin will come out to bes soft texture that will keep fresh for about 3/4 days in an air tight container. 

I love peanut butter; seriously LOVE peanut butter. It is a great source for protein, so I chose to use peanut butter chips. Creamy peanut butter could be used (about a 4th of a cup-not natural peanut butter), but I like the way the chips look in the muffin. If you don’t want it to be overly packed with protein, use chocolate, butterscotch, or white chocolate chips. 

I sprinkled a little turbinado sugar on top of 6 of them to see how they would be with a little extra texture on top. Not required of course, but it looks nice. 

The recipe makes 12 muffins. Spray your muffin tins well with pan spray so that they will release easily from the paper.

These are best when they have been out of the oven for about 8 minutes. 

Peanut Butter & Oat Protein Muffins

Yields 12

2 cups AP (all purpose flour)

1 cup granulated sugar

2 tsp baking powder

1 tsp kosher salt

1/2 cup rolled oats

1/3 cup veg oil

2 eggs

2/3 cup Greek yogurt (I used Fage-my fav!)

1 cup peanut butter chips 

A sprinkle of turbinado sugar for topping (optional)

1. Preheat your oven to 395F.

2. In a large bowl sift together the flour, sugar, baking powder, and salt.

3. In a small bowl, mix veg oil, eggs, and Greek yogurt until it is well combined into a smooth, creamy texture.

4. Add the wet ingredients to dry and fold together. Add in the peanut butter chips and fold together. Batter will be thick

5. Spray muffin tins. With a scoop, fill muffin 3/4 of the way full.

6. Bake for 20 minutes. A toothpick can be put in the middle to check doneness. If the tooth pick comes out clean, it is done.

7. Allow time to cool-5 to 7 minutes is enough-on a cooling rack.

If you try the recipe, leave a comment below! 


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