Peanut butter and jam in a single bite? Heck yah, I’m in! These mini muffins were moist, delicious and with a big boost of peanut butter flavor. A huge hit with my kids, but they certainly brought out the kid in me as I loved them too. It didn’t take long for the batch to be gone, so next time I think I’ll double it, and freeze a batch.
If you haven’t worked with peanut protein or powdered peanut butter (like PB&Me or PB2 yet), I highly recommend you give it a try. I really love the Lean Body For Her Peanut Protein and there really are a lot of applications for it. I’ve made quite a few things with it. The No-Bake Double Peanut Butter Protein Bars, Peanut Butter Chocolate Chip Protein Bars and No-Bake Chocolate Peanut Butter Bars. Not only is it great in shakes, its great to put in recipes. I like how much peanut butter flavor it adds, without having to add boatloads of peanut butter to a recipe. Don’t get me wrong, I love peanut butter and its a healthy fat, but copious amounts of it wouldn’t work in these light and addictive muffins.
I’m vowing to make more muffin recipes mini-sized as they are so much easier to pack and so much easier for the kids to eat. For myself I’ll eat 3-4 mini muffins vs. a typical sized muffin. If you don’t have a mini muffin pan, you can of course put these in a regular muffin tin, you’ll just have to increase the cooking time. My best guess would be 17-18 minutes but I’d check at around the 15 minute mark.
If you’ve got some peanut butter fans in your house, I really hope you give these a try. I think they’ll definitely be a hit! The inspiration for this recipe is from my older daughter. I was brainstorming recipe ideas with her, and it was totally her idea to do peanut butter and raspberry muffins. I may have a budding food blogger on my hands!
- 2 eggs
- 3 Tbsp natural peanut butter
- ⅔ cup non-fat greek yogurt
- ½ cup stevia for baking (I used Truvia Brown Sugar Blend) *could also use honey, maple syrup etc. Nutrition will change
- ½ cup peanut protein or powdered peanut butter (I used Lean Body For Her Peanut Protein)
- ¾ cup oat flour (or flour of choice)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup frozen raspberries (fresh fine too if available)
- Preheat your oven to 350 degrees F.
- In a large mixing bowl or stand mixer, add in the eggs, peanut butter, greek yogurt and stevia (or sweetener) and whisk until very smooth.
- Add in the oat flour, peanut protein, baking powder, baking soda and salt. Mix until well blended.
- Add in the raspberries and stir or fold in until combined.
- Lightly mist your mini muffin pan with oil or cooking spray.
- Bake at 350 degrees F for 12 minutes until a toothpick comes clean or when you press a finger on the muffins they spring back.