Low Fat Peanut Butter Muffins Recipes

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AUNT B'S PEANUT BUTTER MUFFINS



Aunt B's Peanut Butter Muffins image

These peanut butter muffins are delicious.

Provided by Jessica Jolley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g

LOW FAT PEANUT BUTTER MUFFINS



Low Fat Peanut Butter Muffins image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 13

1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup graham cracker crumbs
1/4 cup wheat germ
1/2 cup oatmeal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup reduced-fat peanut butter
4 Tbsp Lighterbake (a fat substitute)
2 egg whites
1 cup skim milk
1/4 cup honey

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SOUTH BEACH PHASE 1 - CHOCOLATE PEANUT BUTTER MUFFINS



South Beach Phase 1 - Chocolate Peanut Butter Muffins image

In the mood for a muffin? Try this flourless, low fat, low carb concoction suitable for the South Beach diet - all phases.

Provided by JackieFL

Categories     Dessert

Time 25m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 7

2 eggs
1/2 cup peanut butter
1/2 cup 2% fat cottage cheese
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cocoa powder
8 -10 g artificial sweetener

Steps:

  • Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

Nutrition Facts : Calories 113.7, Fat 8.7, SaturatedFat 2, Cholesterol 42.6, Sodium 263, Carbohydrate 3.8, Fiber 1.1, Sugar 1.9, Protein 6.6

HEALTHY PEANUT BUTTER BANANA MUFFINS



Healthy Peanut Butter Banana Muffins image

These muffins are a hit as a snack, or a light dessert. Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave.

Provided by Loves2Teach

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 14

2 cups shreds wheat bran (like kellogs all-bran)
1 3/4 cups milk
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 medium ripe banana, mashed
1/2 cup crunchy peanut butter
1/4 cup vegetable oil
1 large egg
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup butter or 1/4 cup margarine
2 tablespoons peanut butter

Steps:

  • Stir together cereal and milk; let stand 5 minutes.
  • Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened.
  • Spoon into greased muffin pans, filling two-thirds full.
  • Sprinkle streusel topping evenly over batter.
  • Bake at 350 for 25-30 minutes.
  • Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar.
  • Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.

Nutrition Facts : Calories 247.3, Fat 11.6, SaturatedFat 3.5, Cholesterol 21.9, Sodium 172.3, Carbohydrate 33.7, Fiber 4, Sugar 15.9, Protein 5.8

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