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Peanut Butter Muffin

Peanut Butter Muffin

Peanut Butter Muffin (No Cream Cheese Topping)

Calories 212 (22% from fat)
Fat 5 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Chol. 30 mg.
Sodium 172 mg.
Carb. 34 gram
Fiber 3 gram
Sugar 11 gram
Sugar Alcohol 4 gram
Protein 9 gram

Cream Cheese Topping

Calories 61 (29% from fat)
Fat 2 gram
Saturated Fat .4 gram
Trans Fat 0 gram
Chol. 2 mg.
Sodium 154 mg.
Carb. 8 gram
Fiber .3 gram
Sugar 1 gram
Sugar Alcohol 4 gram
Protein 3.4 gram

Ingredients


1/2 cup unsweetened applesauce

1/2 cup reduced-fat peanut butter

1/2 cup Splenda Brown Sugar Blend

1/3 cup Splenda
(We used the box that measures cup for cup like sugar.)

3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

1 whole large egg

1 tsp. vanilla extract

2 cups whole wheat flour

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon, ground

3/4 cup fat free milk

fat free cooking spray

TOPPING (Optional)

1 cup (8 oz.) fat free cream cheese

3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

1/4 cup reduced fat peanut butter


You can eat these as a light protein bar, dessert, snack or meal replacement.

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, beat together the first seven ingredients of applesauce through vanilla extract. In a separate bowl whisk together the next five dry ingredients of flour through ground cinnamon.

3. Slowly stir together half the dry ingredients into the wet ingredients. Mix in the milk, then stir together the remaining dry ingredients into the wet ingredients.

4. Spray fat free cooking spray into the cups of a standard 12 muffin pan. Pour the muffin mix into the individual holders, approximately 1/4 cup and 1 tablespoon each.

5. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in a wire rack for 10 minutes.

Frosting (Optional)

6. In a mixing bowl whisk together the fat free sour cream, peanut butter and sugar free honey. Spread the topping on each muffin like a cupcake.

Yield: 12 Servings


 Peanut Butter Muffin

This is a Freezer Friendly Recipe!

Freeze peanut butter muffins for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or containers.

Microwave each muffin for approximately 45 seconds to 2 minutes, depending on microwave strength. Cover the bar with a damp paper towel to keep it softer.

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