I am currently addicted to these muffins.
I am quite proud of this recipe, despite its simplicity and ease. I am also loving the nutrition facts, which I will share (which is out of character for mee!). Each muffin boasts about 150 calories of 100% whole wheat goodness, a spoonful of sugar, and a tablespoon of healthy fats via crunchy peanut butter.
Recipe: Makes 6 muffins
Preheat the oven to 390. Put all the wet and dry ingredients into separate bowls. Mix. Pour the wet over the dry and mix with as few swoops as possible. Bake for 25-30 minutes, until they pass the toothpick test.
2 Β 1/4 cups whole wheat flour
1/4 cup sugar plus 2 tbsps
1 tsp baking powder
a dash of salt
3/4 cup milk
1/4 cup crunchy peanut butter plus 2 tbsps
as much water as needed to thoroughly mix
Other ideas: sub out some flour and add in Peanut Butter Puffins to make them more airy and less dense. Or add in chocolate chips! Or sub almond butter for the peanut butter, if you want.
I added more salt to my muffins because I wanted them to be a bit salty and not very sweet! The recipe I have posted is for a mildly sweet and not salty muffin. Adjust the salt and/or sugar to match your desire for the batch!
They are perfect to have for breakfast with a cup of greek yogurt for protein! And because of the carbs and staying power of the fat, they are ideal for a pre workout snack!
Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer.
Whole wheat flour * ffiiibbbeerrr! And B vitamins! And more protein and all things fantastic than white flour! Basically, if you eat white processed flour, you are letting The Man pull a fast one on you. Shame on you.