Peanut Butter Whole-Wheat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 3.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 215.4 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Peanut Butter Whole-Wheat Muffins calories by ingredient
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Number of Servings: 12


    1 cup whole-wheat flour
    3/4 cup all-purpose flour
    2 tsp baking powder
    1/2 tsp salt
    1 large egg, at room temperature
    1/3 cup packed splenda brown sugar blend
    6 Tbsp Better'n Peanut Butter
    1/4 cup no-sugar applesauce
    2 Tbsp canola oil
    3/4 cup fat-free milk
    1 tsp vanilla extract


1. Preheat oven to 400 degree F. Spray the holes of a 12-muffin tin with nonstick spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.
3. In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until smooth.
4. Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.
5. Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.

Yield 12 @ 4 points each for WW

Number of Servings: 12

Recipe submitted by SparkPeople user AUSTINLADY.

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