Peanut Butter Protein Muffins Recipes
PEANUT BUTTER OAT MUFFINS
"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.
Nutrition Facts : Calories 204 calories, Fat 7g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 247mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
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 PROTEIN MUFFINS
Make and share this Peanut Butter Protein Muffins recipe from Food.com.
Provided by carmenjenkins
Categories Breakfast
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a large bowl, sift together oat flour, whole wheat flour, cocnut flour, baking soda, and salt.
- Separate the egg whites from the egg yolks.
- In a medium bowl, mix together the egg yolks, brown sugar, peanut butter, yogurt, milk, ground hemp seeds, melted butter, stevia, and vanilla.
- Stir wet ingredients into the dry ingredients just until combined and let sit.
- Meanwhile, whip the egg whites until they form soft peaks.
- Fold the egg whites into the batter.
- Spoon into lined muffin tins.
- Bake at 400 degrees for approximately 15 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 248.7, Fat 14.4, SaturatedFat 5.6, Cholesterol 57.4, Sodium 309.3, Carbohydrate 25.2, Fiber 2.2, Sugar 13.9, Protein 7.4
WEIGHTLIFTER'S PROTEIN MUFFINS
My version of the protein cookie recipe already on here : (http://www.food.com/recipe/weightlifters-protein-cookies-142209) I use more protein sources (powdered peanut butter, eggs) and cut out a bit of the fat and sugar by lowering the levels of oil and honey, and i added some raisins to improve the texture. i also addressed the issue with shape in the earlier recipe by making a muffin rather than a cookie, which holds it's shape better and holds a better texture from being baked longer. i usually make batches of 25+, and freeze them, taking a few out at the beginning of each day to serve as meal replacement, or as a quick carb fix before the gym. With BSN's Syntha-6 protein powder, (22g protein per 46g serving) i get around 15g protein per muffin, at around 250 calories per muffin, your counts will vary based on brand of musceli, brand of protein powder, and your peanut butter choice (i use pb2) Enjoy, and if you find a variation to use, please let me know! (I know we're not supposed to release variations, but i feel with the different format, and fairly varied ingredients, it's different enough to justify it)
Provided by thepunkway_11179817
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375°F.
- 1: Mix dry and wet ingredients separately.
- 2: Let sit for 5 minutes, to allow the oats to soak in some of the liquid.
- 3: Rub a muffin pan with olive oil.
- 4: spoon 2-3 ounces at a time into muffin tin.
- 5: bake at 357F for 15 minutes.
Nutrition Facts : Calories 141.3, Fat 6.9, SaturatedFat 1.2, Cholesterol 35.7, Sodium 39.6, Carbohydrate 17.7, Fiber 1.6, Sugar 8.1, Protein 4
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