Peanut Butter Muffin Tops
Nutritional Info
- Servings Per Recipe: 70
- 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
View full nutritional breakdown of Peanut Butter Muffin Tops calories by ingredient
Introduction
1 tsp cinnamon may be used as desired. Great breakfast cookie. 1 tsp cinnamon may be used as desired. Great breakfast cookie.Number of Servings: 70
Ingredients
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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
Directions
.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.
