Whole Wheat Peanut Butter and Peanut Butter Chip Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 256.7
- Total Fat: 15.7 g
- Cholesterol: 34.1 mg
- Sodium: 285.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.1 g
- Protein: 7.6 g
View full nutritional breakdown of Whole Wheat Peanut Butter and Peanut Butter Chip Muffins calories by ingredient
Number of Servings: 15
Ingredients
-
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup plain Greek yogurt
1/3 cup loosely packed brown sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup peanut butter, melted and cooled
2/3 cup milk
3/4 cup Peanut Butter Chips (Reese's)
Directions
Preheat oven to 350 degrees F. Place liners in a muffin tin and set aside. In a small bowl, whisk together flour, baking soda, powder and salt.
In a large bowl, whisk together egg, yogurt and sugar until smooth. Add in melted butter and peanut butter slowly, whisking constantly until creamy. Whisk in milk. Add dry ingredients and chocolate chips, mixing until just combined with a large spoon. Do not overmix! Using an ice cream scoop, 1/4 cup measure or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes, just until tops are set and slightly golden. Remove and let cool, then serve!
Serving Size: Makes 12-15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user TRUCK1985.
In a large bowl, whisk together egg, yogurt and sugar until smooth. Add in melted butter and peanut butter slowly, whisking constantly until creamy. Whisk in milk. Add dry ingredients and chocolate chips, mixing until just combined with a large spoon. Do not overmix! Using an ice cream scoop, 1/4 cup measure or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes, just until tops are set and slightly golden. Remove and let cool, then serve!
Serving Size: Makes 12-15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user TRUCK1985.