Peanut Butter Quinoa Mini Muffins Recipes

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BANANA PEANUT BUTTER QUINOA MUFFINS



Banana Peanut Butter Quinoa Muffins image

Provided by Savanah

Time 40m

Number Of Ingredients 13

1 cup Quinoa
1 cup Water
1 1/2 cup Spelt Flour
1/2 cup Flour
1 cup Brown Sugar
2 tsp Baking Powder
1 tsp Salt
1/4 cup Vegetable Oil
3 Bananas
1 cup Peanut Butter
1 cup Milk
1 Egg
1 tsp Vanilla

Steps:

  • Preheat oven to 350.
  • Rinse Quinoa in fine strainer until water runs clear.
  • Line muffin pan with paper cupcake liners.
  • Bring the quinoa and the water to a boil. Reduce heat, cover and simmer 10 minutes or until water has been absorbed.
  • Whisk together the flours, brown sugar, baking powder, salt, and cooked quinoa.
  • Combine the oil, peanut butter, milk, egg, bananas and vanilla at medium speed.
  • Slowly add the dry mixture, mixing on slow until combined.
  • Fill the prepared muffin cups.
  • Bake 20 minutes or until a toothpick inserted into the center comes out clean.

PEANUT BUTTER & JELLY MINI MUFFINS



Peanut Butter & Jelly Mini Muffins image

Peanut Butter and Jelly Mini Muffins are healthy sweet treats made with banana, peanut butter, quinoa and almond flours for a gluten-free breakfast or snack.

Provided by Adthrive Network

Categories     Breakfast

Time 17m

Number Of Ingredients 13

1 egg
1/2 cup mashed banana ((about 2 large))
1/4 cup creamy peanut butter
1/2 cup almond milk
1/4 cup maple syrup
1 cup oat flour ((preferably store-bought))
2/3 cup quinoa flour
2/3 cup almond flour
1/4 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons strawberry jam
2 tablespoons creamy peanut butter

Steps:

  • Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
  • In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
  • Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
  • Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
  • Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.

Nutrition Facts : ServingSize 1 muffin, Calories 101 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 51 mg, Fiber 1 g, Sugar 3 g

PEANUT BUTTER QUINOA MINI MUFFINS



Peanut Butter Quinoa Mini Muffins image

These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

3/4 cup applesauce
1/2 cup all-natural peanut butter
1/3 cup honey
2 tablespoons melted coconut oil (can substitute butter)
1 egg
1 tablespoon pure vanilla extract
3/4 cup cooked quinoa
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1/2 cup mini chocolate chips + more on top (optional*)

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
  • In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
  • *If you're adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
  • Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
  • Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

PEANUT BUTTER 'N' JELLY MINI MUFFINS



Peanut Butter 'n' Jelly Mini Muffins image

Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina

Provided by Taste of Home

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons strawberry or grape jelly

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

PEANUT BUTTER MINI MUFFINS



Peanut Butter Mini Muffins image

These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. -Connie Barz, San Antonio, Texas

Provided by Taste of Home

Time 25m

Yield 4 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup 2% milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

QUINOA MUFFINS



Quinoa Muffins image

Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  • Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  • In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  • Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

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