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Good and Good for You Peanut Butter Muffins

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“This recipe is a good source of protein, whole grains and many vitamins and minerals but that isn't what my family is thinking when they are served these, warm..they are just thinking YUMMY! If you are serving these to toddlers, please make sure your child is old enough to have honey and peanut butter. My toddler LOVES them. They are moist and delicious.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
  3. Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
  4. In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk. TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier. Then, use the same cup for your milk.
  5. Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
  6. Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
  7. For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups. Just makes things easier and less messy.
  8. Cook approx 11 minutes for mini muffins and 15 minutes for large. They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist. Do not overbake.
  9. As with many baked muffins and breads, these can be frozen for up to a month. I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.

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