Peanut Butter Raspberry Mini Muffins

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes, Snacks1 Comment

Peanut Butter Raspberry Mini Muffins_1

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 BarsPeanut 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.

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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.

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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!

Peanut Butter Raspberry Mini Muffins
Prep time
Cook time
Total time
These cute bite-sized mini muffins pack a big peanut butter punch with a nice hint of raspberries. Think peanut butter and jam, but in a muffin. Great for little hands, and adults love them too.
Recipe type: Snack
Yield: 32 mini muffins
  • 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)
  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. Add in the oat flour, peanut protein, baking powder, baking soda and salt. Mix until well blended.
  4. Add in the raspberries and stir or fold in until combined.
  5. Lightly mist your mini muffin pan with oil or cooking spray.
  6. 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.
*Make oat flour by blending quick or old fashioned oats in a blender or food processor. Use uncontaminated oats to ensure gluten-free.
Serving size: 1 mini muffin Calories: 38 Fat: 1.4 g Saturated fat: 0.2 g Carbs: 6.2 g Sugar: 2 g Sodium: 70 mg Fiber: 0.7 g Protein: 2.4 g Cholesterol: 12 mg