Prep 5 mins
Cook 25 mins
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 cup oats
- 3⁄4 cup soymilk
- 1 egg substitute
- 1⁄2 cup peanut butter
- 1⁄3 cup maple syrup
- Mix baking powder, flour, and oats.
- Add wet ingredients and stir just until moistened.
- Bake in greased muffin tins for 20-25 minutes at 400 degrees.
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.
A wonderful recipe!!!! The muffins came out so moist on the inside with a lovely crunchy crust and the maple-peanut butter-oat flavour was great! Very deep and yummy!
I added in some chocolate chips as recommended by other reviewers and they were a lovely addition, though the muffins surely would have been great without them, too.
I only needed about 1/2 cup milk to get the dough to the right consistency, so Id advise to pour it in little by little or else your dough might end up too thin.
THANK YOU SO MUCH for sharing this wonderful recipe with us, smileyfroggy! Ill make it again for sure! :)
Made and reviewed for I Recommend Tag Game August 2010.
I de-veganized these a bit, using an actual egg, and I used apple juice in place of the soymilk. They were very easy to make, and quite good, though with a slightly chewy consistency (might be the egg). All in all, a very satisfactory, pretty healthy muffin.