Peanut Butter Filled Oatmeal Muffins

One of my very favorite breakfasts is loaded oatmeal. I never used to understand the whole oatmeal obsession until I started reading food blogs and seeing and the delicious mix ins other people use in their oatmeal. I mean let’s be honest, if you put peanut butter in anything I will probably eat it.

Especially when it’s all hot and oozey and melts out when you take a bite. Melty + peanut butter = the best of both worlds.

These muffins were inspired by two very special friends. They don’t really eat gluten or dairy, but that doesn’t mean they should have to miss out on post run muffin amazingness!

You guys know I love cooking for special diets. It’s a weird thing  I have. The more rules, the more exciting it is to make something delicious and fitting! I guess I just enjoy a challenge. Must come from my super chill uncompetitive nature.

These muffins just scream fall breakfast to me, and I loved finding a new way to eat oatmeal in the morning because, let’s be honest, no matter how many different ways I mix things in, the concept of stove top oats remains the same, and we all need a little variety once in a while.

 

Plus, muffins for breakfast are the closest thing you get to cupcakes for breakfast, and who doesn’t want to eat cupcakes for breakfast???

 

Peanut Butter Filled Oatmeal Muffins

adapted from Gluten Free Girl

yield 1 dozen

  • 2 cups sweet rice flour
  • 1 tsp baking powder
  • dash salt
  • 1 tbs milled flax seed
  • 1 tbs corn starch
  • 1 tbs coconut oil, melted
  • 3/4 cup unsweetened almond milk
  • 1/4 cup fig butter
  • 1 cup cooked gluten-free oatmeal, room temperature
  • 1/3 cup dried cranberries
  • approx 1/3 cup peanut butter

Directions:

  1. Preheat oven to 375. Line 12 muffin tins with paper liners and lightly coat with nonstick spray.
  2. In a large bowl, whisk together baking powder, salt, rice flour, flax seed and corn starch. Beat in coconut oil, almond milk and fig butter. Then fold in cooked oats and cranberries.
  3. Fill each muffin tin about 1/3 with batter. Top with approx 1/2 tbs peanut butter (you can use more or less depending on how peanut buttery you want them), then top with batter leaving the cups 2/3 full.
  4. Bake until golden, about 20 minutes. You can test with a toothpick, but make sure not to stick it right in the peanut butter. Toothpick should come out mostly clean with a few crumbs.