Good and Good for You Peanut Butter Muffins

"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."
 
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photo by senseicheryl photo by senseicheryl
photo by senseicheryl
photo by senseicheryl photo by senseicheryl
photo by Caryn Dalton photo by Caryn Dalton
Ready In:
21mins
Ingredients:
13
Serves:
12-24
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Mix your dry ingredients together. I like to use a whisk to stir dry ingredients quickly and evenly.
  • Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
  • 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.
  • Add wet ingredients to dry and stir only until fully moistened. Do not overmix. Let batter stand for a few minutes to thicken.
  • 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).
  • 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.
  • 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.
  • 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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Reviews

  1. We all enjoyed these. Will make again and play with the recipe some for next time.
     
  2. Wow these are great! Couldn't resist adding a little chocolate frosting on top as I love peanut butter and chocolate but the muffins were just as great without it.
     
  3. These muffins made a very tasty and healthy breakfast on the go. Will definitely make again.
     
  4. I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)
     
  5. I've never reviewed anything on this website before, but these were so good I just have to! They are the softest, moistest muffins I think I've ever had. I've been going through a peanut butter phase lately, and these hit the spot. Thanks for posting such a great recipe!
     
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Tweaks

  1. I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)
     

RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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