Peanut butter smeared on crunchy apple slices have got to be one of the easiest, most nutritious, and most deliciously satisfying snacks around.

Now, I’ve taken that dynamic duo one step further by transforming those irresistible flavors into a moist and hearty muffin. What’s more, they’re full of good-for-you whole grains and juicy pieces of Pazazz apples, and get fancifully finished with a drizzle of creamy peanut butter and a shower of chopped honey-roasted peanuts.

If that isn’t the perfect way to greet the day or perk up an afternoon, I don’t know what is.

Bake a batch of “Overnight-Oats Pazazz Apple Muffins with Peanut Butter and Honey-Roasted Peanuts” to celebrate National Peanut Month in March and to mark National Peanut Butter Lover’s Day that was March 1.

March also is National Colorectal Cancer Awareness Month, a good reminder that a healthy diet full of fiber can go a long way to prevent what is the second leading cause of cancer death in the United States.

Made with rolled oats for wholesomeness and spelt flour for a gentle nutty flavor, these muffins are full of fiber, too. They get drizzled after baking with 4 tablespoons of natural peanut butter that have 6 grams of dietary fiber, and strewn with 1/4 cup of honey-roasted peanuts that have 2 grams of dietary fiber.

Of course, apples are naturally rich in fiber, too, with one medium one providing 4.4 grams of dietary fiber or about 16 percent of the recommended daily value.

Pazazz apples, a late-season variety that’s related to the Honeycrisp and grown by family farmers across North America, are a perfect choice for these muffins. They boast shiny red skin with yellow-green striations, a snappy texture and a sweet, tangy taste.

Pick up Pazazz apples through June at Safeway, Kroger, Ralph’s, Fred Meyer, Fry’s, Vons, and King Soopers.

Overnight oats have become a convenient breakfast staple for good reason. That overnight soak in milk or yogurt helps soften the grains, giving them a creamy texture and making them easier to digest. I applied that same idea to this muffin recipe by soaking 1 cup of rolled oats in milk overnight to ensure they bake up with a tender crumb.

The next day when ready to bake, stir together vegetable or canola oil to give the muffins moistness, and melted butter that will give them a richer taste. Mix in an egg and vanilla extract. Then, stir this mixture into the overnight oats before adding in a mix of a mix of spelt flour, all-purpose, brown sugar, cinnamon, and nutmeg.

Divide the mixture evenly among the 12 wells in a standard muffin tin that have been greased or lined with paper liners. Or use silicone cups as I did.

After the muffins have cooled, drizzle them with natural peanut butter. If yours has solidified in the refrigerator, just microwave for a few seconds until it achieves a pourable consistency. Sprinkle on chopped honey-roasted peanuts, which will adhere to the peanut butter and add a delightful sugary crunch.

With fiber and protein, these muffins are a no-guilt treat. They’re also modestly sized, not the behemoth cake-like creations that so many bakeries sell these days. Enjoy one of these muffins with a fresh Pazazz apple to energize any day.

Overnight-Oats Pazazz Apple Muffins with Peanut Butter and Honey-Roasted Peanuts

(Makes 12)

1 cup old-fashioned rolled oats

1 cup whole milk

1 cup all-purpose flour

1/2 cup spelt flour

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup unsalted butter, melted

1/4 cup vegetable or canola oil

1 large egg

1 tablespoon vanilla extract

3/4 teaspoon kosher salt

1 3/4 cup peeled, cored, and diced Pazazz apples (about 1 1/2 apples; any leftover apple makes for the perfect chef’s snack)

1/4 cup natural creamy peanut butter, for drizzling

1/4 cup honey-roasted peanuts, chopped

The night before, stir together the rolled oats and milk in a bowl. Cover, and refrigerate overnight.

The next day, position a rack in the middle of the oven and preheat oven to 400°F.

Line a standard 12-cup muffin tin with paper liners or silicone baking cups. Or alternatively, grease muffin tin wells with nonstick baking spray.

In a medium bowl, add all-purpose flour, spelt flour, dark brown sugar, cinnamon, nutmeg, baking powder, and baking soda. Whisk to combine.

In a large bowl, lightly whisk melted butter, vegetable or canola oil, egg, vanilla extract, and salt. Fold in the overnight oats, then gently stir in the flour mixture before adding in the diced apples.

Divide the batter among the muffin cups. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean or with only a few crumbs attached, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove muffins from the pan and allow them to cool on the wire rack.

When the muffins are just barely warm or at room temperature, drizzle their tops with creamy peanut butter. (Note: If your peanut butter is too stiff from being stored in the refrigerator, measure out 1/4 cup into a microwavable bowl, and microwave a few seconds just until it becomes more pourable.) Sprinkle on the chopped honey-roasted peanuts, and enjoy.

From Carolyn Jung

More Pazazz Apple Recipes to Enjoy: Farro Salad with Pistachios, Tarragon, and Pazazz Apples

And: Cider-Braised Pazazz Apples Coconut “Bacon,” and Garlic

And: Baked Frangipane Apples

And: Apple, Brown Rice, Cranberry & Almond Salad

And: Asiago Apple Galette

And: Quick Bread-and-Butter Apple Pickles

And: Cheese Focaccia with Pazazz Apples

And: Williamsburg Wrapples

And: Apple Beehive