Wednesday, November 16, 2011

PB&J Muffins

 The other day I made a healthy peanut butter banana muffin and as much as I like bananas and peanut butter, sad to say I didn't enjoy them. I don't know if it's the momma mind, but my next thought was to replace the banana and make a peanut butter and jelly muffin. So glad I did!

PB&J Muffins
1 3/4 cup oat flour (blend oatmeal)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup peanut butter
1/4 cup sucanat or brown sugar
1/4 cup stevia
1 teaspoon vanilla
2 egg whites
1 cup vanilla yogurt (I used plain non fat yogurt with 20 drops of vanilla stevia or to taste)
1 tablespoon unrefined coconut oil (or oil of choice)
1/2 cup healthy jam/jelly

Preheat oven to 400 degrees.
Line muffin tins with liners. Spray muffin liners with nonstick cooking spray so the muffins come out of the paper easily or spray muffin tin very well with nonstick spray. Combine vanilla, egg whites, and yogurt in bowl. Combine the rest of the ingredients (dry ingredients) except jam or raspberries in a seperate bowl; stir yogurt mixture just until blended. Fill muffin liners half way with batter. Spoon 2 teaspoons of jam on top of batter. Top off each muffin with remaining batter and bake 14-16 minutes or until golden brown.
Yields: 12 muffins
Calories for one muffin- 150 calories

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