12 Serves
36 Mins
Preheat your oven to 190°C and lightly grease a muffin tin.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
97 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
198 mg / 4,700 mgSodium
263 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 gIn a large mixing bowl, whisk together the all purpose flour, rolled oats, brown sugar, baking powder, and salt until well combined.
In a separate smaller bowl, beat the peanut butter, egg, and milk until smooth.
Fold the wet peanut butter mixture into the dry flour mixture until just incorporated, being careful not to overmix.
Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters of the way full.
Bake for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean.
23
g13
g25
g
