Peanut Butter Mocha Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 150.1
- Total Fat: 6.3 g
- Cholesterol: 10.4 mg
- Sodium: 222.7 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 1.8 g
- Protein: 5.3 g
View full nutritional breakdown of Peanut Butter Mocha Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/2 cups flour
1/4 unsalted butter, room temperature
1/4 cup unsweetened applesauce
2 Tbsp no sugar added peanut butter
1/2 cup PB2
1/4 cup sugar
1/2 cup Splenda
3 egg whites
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1 packet instant decaf coffee crystals, disolved in 1 cup room temp water
1/2 tsp salt
Directions
1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners and set aside.
2. In a bowl of a stand mixer, combine the butter and sugars until well mixed. Add the egg whites, vanilla and coffee.
3. In a separate bowl mix the flour, PB2, cocoa powder, salt, baking powder, and baking soda. Slowly add the flour mixture to the egg mixture, taking time to mix between each addition. Do no over mix.
3. Evenly distribute the batter and pour into the prepared muffin tin. Place 1/2 tsp peanut butter on the top of each.
4. Bake for 22 - 24 minutes, until a toothpick inserted near the center comes out clean.
5. Cool for about 5 minutes in the pan then transfer to a wire rack to finish cooling completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. In a bowl of a stand mixer, combine the butter and sugars until well mixed. Add the egg whites, vanilla and coffee.
3. In a separate bowl mix the flour, PB2, cocoa powder, salt, baking powder, and baking soda. Slowly add the flour mixture to the egg mixture, taking time to mix between each addition. Do no over mix.
3. Evenly distribute the batter and pour into the prepared muffin tin. Place 1/2 tsp peanut butter on the top of each.
4. Bake for 22 - 24 minutes, until a toothpick inserted near the center comes out clean.
5. Cool for about 5 minutes in the pan then transfer to a wire rack to finish cooling completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.