Healthy Peanut Butter Muffins
gluten free, egg free
Yield
12 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
|
|
| ½ | cup |
greek yogurt
|
|
| 1 | cup |
rolled oats
|
|
| 1 | teaspoons |
vanilla extract
|
|
| 2 | tablespoons |
honey
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
|
|
| 118 | ml |
greek yogurt
|
|
| 237 | ml |
rolled oats
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
honey
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
apple cider vinegar
|
|
Directions
Preheat oven to 400℉ (200℃).
Place all ingredients into a blender or food processor.
You can also use a stick blender if you have one. Blend until well mixed. Pour batter into a greased muffin tin.
You can also use a mini muffin tin to make 24 mini muffins. Add additional toppings of your choice to each muffin and lightly stir into each cup.
Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
Reheat in a toaster oven for about 4 minutes at 350℉ (180℃) F, or eat at room temperature.
Makes 12 muffins or 24 mini muffins.
