Ingredients
| powdered peanut butter |
1/4 cup
|
| whole wheat flour |
1/4 cup
|
| baking powder |
1/4 tsp
|
| baking soda |
1/8 tsp
|
| cinnamon |
pinch
|
| egg |
1 large
|
| egg white |
1 large
|
| well-mashed/pureed sweet potato or pumpkin puree |
1/4 cup
|
| maple syrup (optional) |
1 Tbsp
|
Directions
- PREHEAT the oven to 350-degrees. SPRAY the mini-muffin pan with oil spray.
- MIX the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl. In a small bowl, MIX the wet ingredients – egg, egg white, puree, and maple syrup, if using. ADD the wet ingredients to the dry ingredients and MIX just until no more flour is visible.
-
DIVIDE batter among 8 mini-muffin tins. BAKE for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Nutritional Info
Per Serving:
| Calories |
40
|
| Total Fat |
1 g
|
| Saturated Fat |
0.25 g
|
| Carbohydrate |
5 g
|
| Dietary Fiber |
1 g
|
| Protein |
3 g
|
| Cholesterol |
25 mg
|
| Sodium |
60 mg
|