PB&J Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 large eggs1/2 cup smooth peanut butter1/2 cup plain low-fat yogurt 1 cup unbleached all-purpose flour 1/3 cup packed brown sugar 3/4 cup oats, old fashioned or rolled1 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt (can be omitted if peanut butter is salted)4 Tbsp jelly, jam, or preserves of choice
Heat oven to 350. Put paper liners in muffin pan. Beat eggs, peanut butter and yogurt together until smooth. Stir in flour, brown sugar, oats, baking powder and soda, and salt (if using) until blended. Fill each muffin cup about 1/3 full with batter, then drop about a teaspoonful of jelly in the center of each one, then fill the rest of each cup with the rest of the batter. Bake at 350 for 20 minutes, or until muffins spring back when lightly touched.
Serving Size: makes 12 regular sized muffins
Number of Servings: 1
Recipe submitted by SparkPeople user JULIEINKPT.
Serving Size: makes 12 regular sized muffins
Number of Servings: 1
Recipe submitted by SparkPeople user JULIEINKPT.
Nutritional Info Amount Per Serving
- Calories: 2,142.3
- Total Fat: 80.9 g
- Cholesterol: 379.6 mg
- Sodium: 2,282.6 mg
- Total Carbs: 256.5 g
- Dietary Fiber: 18.5 g
- Protein: 71.1 g
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