Low Fat Peanut Butter Muffins Recipes

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
• In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
• Add wet ingredients to dry ingredients and mix until well combined.
• Line the muffin tin with liners and evenly pour mixture into the cups.
• Bake for 15 minutes.
• For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
• Top muffins with peanut butter drizzle and crushed peanuts (optional).
• Enjoy!

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.

Steps:

• Preheat oven to 400 degrees F. Mix all dry ingredients together. Add peanut butter and Lighterbake to dry mixture and mix until it becomes coarse crumbs. In another bowl, beat 2 egg whites to foamy, add milk, and honey. Add wet ingredients to dry and stir only till moistened.
• Use cooking spray or muffin liners. Fill till 2/3 full.
• Bake 15 to 18 minutes or till lightly brown. Do not over bake. Let cool. Store in a sealed tight container or they can be frozen.