Eggy Peanut Butter Muffins

TIME
30 minutes
YIELD
8 servings
Eggy Peanut Butter Muffins
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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

  1. PREHEAT the oven to 350-degrees. SPRAY the mini-muffin pan with oil spray.
  2. 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.
  3. 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