I love muffins…as I’ve mentioned over and over here on the blog. It’s been a lifelong love affair =). This recipe combines two of my favorite things – muffins and peanut butter! I’ve made a couple different versions of peanut butter muffins before (here with chocolate and here with banana), but this version is all about the peanut butter. I started with a mixture of whole wheat and white flour, just enough brown sugar, peanut butter, and chopped peanuts. The chopped peanuts really boost the peanut flavor. If you like peanut butter and jelly, I’d definitely recommend topping the freshly baked muffins with more peanut butter and some blackberry jam…yum! Although, they are equally delicious plain too. (Don’t ask me how many I ate! haha) These muffins came in right at – a very filling and satisfying – 200 calories each (not counting any toppings you might add). Healthy and delicious =). Enjoy!

Peanut Butter Muffins (Whole Wheat, Vegan)

3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup brown sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup low-fat (or fat-free) buttermilk
1 tsp vanilla
1/4 cup peanut butter
1/4 cup roasted peanuts, chopped

1. Preheat oven to 400 degrees. Spray 6 muffin cups with nonstick spray.
2. Combine flours, sugar, baking powder, salt, and half of chopped peanuts in mixing bowl. Whisk to combine. Stir in peanut butter, vanilla, and buttermilk until just combined – being careful not to overmix.
3. Divide batter evenly among prepared muffin cups. Top with remaining chopped peanuts. Bake in preheated oven for 17-20 minutes or until golden brown and toothpick inserted into center comes out clean. Serve warm with peanut butter and jelly =). Makes 6 muffins.

Nutritional Info (per muffin): 202 calories; 8.1 g fat; 28.3 g carbohydrates; 2.2 g fiber; 6.6 g protein.

Categories: Breakfast, Muffins

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