Marmadukes Peanut Butter Lava Muffins

Decadent muffins that are filled with a peanut butter core are an absolute game changer! Bite into these awesome oat and raisin muffins to be met by a melting ball of peanut butter in the middle.

These lava muffins are amazing as a healthy afternoon snack that is also fun and delicious. You will feel like you are being naughty eating this one, but there is no nasties! Just solid whole ingredients and a solid protein hit from the PB powder, greek yoghurt and egg white.

This recipe makes 12 generous lava muffins and are absolutely awesome to share with friends or even better to keep all for yourself. They can also be baked ahead and frozen with these simple tips:

BAKE AHEAD

Bake the muffins up to 3 days ahead. Cool and pack in an airtight container between layers of parchment paper. Put into a warm oven for 5 minutes just before serving.FREEZE AHEADMake and then freeze the muffins in a rigid container for up to 3 months. Thaw at room temperature. Put into a warm oven for 5 minutes just before serving.

Ingredients

1 cup of rolled oats
1 rye flour
1/2 cup brown sugar
1/2 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of cinnamon
1/3 cup of raisins

1/2 cup nuttelex (or butter), melted and cooled
1 cup of Greek yoghurt
1/2 teaspoon vanilla extract
1 large egg-beaten

4 tbsp  (2serves)  Marmadukes Original peanut butter powder

Method

1. Preheat the oven to 200 degrees and line a 12 slot muffin tin with muffin containers

2. Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon and raisins. In a separate bowl mix together the yoghurt, egg, vanilla extract, and nuttelex or butter

3. Pour the wet ingredients into the dry mixture and stir together for no more than 10 seconds - just enough to barely bring the ingredients together

4. Drop a spoonful of batter into prepared muffin tray and make a small indent in the middle of the batter. Add a tsp of Marmadukes Peanut Butter (made into peanut butter as per directions on jar) into the middle and then cover with another spoonful of batter.

5. Bake for 20 minutes. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

Shop The Recipe

We recommend using Original PB Powder in this delicious peanut sauce to give it that shwweeet edge!

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