Active time: 15 minutes
By Trish Bozeman,Rhubarbarians
Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners or grease 12 cups with coconut oil or butter. In a large bowl, combine the oats, baking powder, cinnamon, and salt. Set aside. In a separate bowl, lightly beat the eggs. Add the milk, vanilla, and maple syrup and whisk to combine. Add the peanut butter and whisk until combined as much as possible. Add the apple and stir in.
Add the wet ingredients to the dry ingredients and whisk until everything is well combined. Fill your 12 muffin liners (or tins) evenly with the mixture. I like to use an ice cream scoop for this step. Using the back of the ice cream scoop (or spoon), gently press on the top of each muffin to flatten the batter on the top and against the sides. Bake in the oven for 30-40 minutes, or until browned and fully cooked.
Note: If you are using salted peanut butter, only use 1/4 teaspoon of salt. I used green granny smith apple, but any apple variety will work.