PB Oatmeal Muffins

  • Yield: 24 servings
  • Cook: 25-30 minutes

These moist, good-for-you muffins make a great breakfast, snack or dessert


1 1/2cups whole-wheat flour
1 1/2 cups rolled oats
4teaspoons baking powder
1teaspoon salt
1teaspoon baking soda
1/2cup raisins
1cup plain yogurt
3/4cup honey
1/2 cup reconstituted PB2 (3/4 cup powder + water to mix)
1/3cup vegetable oil
3 eggs, lightly beaten
1teaspoon vanilla extract


  1. Preheat oven to 350.
  2. In a large bowl, combine flour, oats, baking powder, salt, and baking soda.  Stir in raisins.  In another bowl, beat together yogurt, honey, PB2, oil, eggs and vanilla until smooth.  Add mixture to the dry ingredients and stir just until moistened and blended.  Do not overmix.
  3. Spoon batter into prepared muffin tin, filling cups 3/4 full.  Bake in preheated oven at 350° for 25-30 minutes, or until done.

Recipe courtesy of Bell Plantation