Peanut Butter Muffin Tops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 70
Ingredients
16 tbsp Peanut Butter PB2 Powdered Peanut Butter .75 cup (8 fl oz) Water, tap 24 tsp Great Value Light Brown Sugar .2 cup Applesauce, unsweetened 1 1tsp Canola Oil 1 serving Egg whites, Egg Beater Liquid Egg Whites 2 tsp Vanilla Extract 1 cup Oat meal - Quaker quick 0.5 cup Whole Wheat Flour 1 tsp Arm & Hammer Baking Soda (by SCOTIANRUNNER) 0.1 tsp Morton Iodized Salt 24 tsp Splenda 1 tsp Cinnamon, ground
.Oven 350. Cooking time: 8 minutes, Use your food processor to turn oatmeal into oat flour. Add all dry ingredients to oat flour to blend. Combine peanut butter powder and water in bowl until smooth. Add other wet ingredients, stirring between ingredients. Scoop dough onto pans. Cook for 8 minutes on middle shelf of oven at 350 degrees. Decorate with almond slices or chocolate chips or enjoy plain
Serving Size: Makes 70 muffins 1.25" cookie scoop
Number of Servings: 70
Recipe submitted by SparkPeople user SHORTPERSON2.
Serving Size: Makes 70 muffins 1.25" cookie scoop
Number of Servings: 70
Recipe submitted by SparkPeople user SHORTPERSON2.
Nutritional Info Amount Per Serving
- Calories: 19.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 20.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.9 g