AUNT B'S PEANUT BUTTER MUFFINS
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
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
PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner
Provided by Tiffany Lo
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 19
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!
Nutrition Facts : Calories 256 calories, Carbohydrate 37 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 14 grams
{VEGAN} PEANUT BUTTER & HONEY MUFFINS
These peanut butter and honey muffins are easy to make and so delicious for breakfast or a snack. Fluffy, light, and perfect peanut butter honey flavor!
Provided by Pinch of Yum
Categories Snack
Time 27m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
- Add the peanut butter and oil and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.
Nutrition Facts : Calories 212 calories, Sugar 11.1 g, Sodium 243.9 mg, Fat 9.2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 28.7 g, Fiber 1.1 g, Protein 5.3 g, Cholesterol 1.5 mg
PEANUT BUTTER HONEY MUFFINS
Peanut Butter Honey Muffins taste like Nutter Butter cookies!
Provided by Melissa Samartino
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Grease muffin pan or use muffin liners.
- In first bowl, combine flours, baking soda and salt. Make a well in the middle. Set aside.
- In second bowl, combine sugars, honey and peanut butter. Stir until well combined.
- Add milk, egg whites and egg to peanut butter mixture.
- Pour peanut butter mixture into flour mixture.
- Stir just until moist. Do not over stir or muffins will be tough.
- Divide mixture among 12 muffin cups. Sprinkle lightly with sugar (using remaining 1 tbsp).
- Bake in 400 degree oven for 15-18 minutes or until done. Muffins will spring back when touched on top when they are baked through.
- Remove muffins from pan and let cool on wire rack.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 576 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PEANUT BUTTER AND HONEY MUFFINS
A clip out recipe from Cooking Light Magazine. This is one recipe I've not tried but need to clean out my recipe clip-out drawer so I'm putting it here for safe keeping.
Provided by HokiesMom
Categories Quick Breads
Time 28m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Coat 16 muffin cups with cooking spray.
- Combine flour, whole wheat flour, baking soda and salt in a mixing bowl; make a well in the center of the flour mixture.
- Combine brown sugar, honey and peanut butter in a separate bowl, stirring well with a whisk.
- Add milk, egg whites, and egg to honey mixture and stir well.
- Add wet ingredients to the flour mixture and stir just until moistened and incorporated (do not over-mix or muffins will be dry and crumbly).
- Spoon batter into muffin cups. Sprinkle the 2 tbls. of granulated sugar evenly over the tops of the muffins.
- Bake for 18 minutes or until muffins spring back when touched in the center.
- Remove muffins from the pans immediately and place on a wire rack to cool.
Nutrition Facts : Calories 187.2, Fat 4.9, SaturatedFat 1.1, Cholesterol 12.8, Sodium 237.3, Carbohydrate 32.4, Fiber 1.6, Sugar 18.5, Protein 5.7
PEANUT BUTTER HONEY MUFFINS
This is a breakfast favorite in our house, as well as a take-to-school/work snack. Peanut butter and honey, it just doesn't get any better than this!
Provided by Mirj2338
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Combine milk, honey, oil, peanut butter, and egg, add to dry ingredients, stirring just until moistened.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 400°F for 20 to 25 minutes.
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
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- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a bowl; make a well in center of mixture. Combine brown sugar, honey, and peanut butter in a bowl; stir well with a whisk. Add milk, egg whites, and egg to honey mixture; stir well. Add honey mixture to flour mixture; stir just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle granulated sugar evenly over tops. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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