Whole Wheat Peanut Butter Muffins



 
           Hi! It's been a while since I posted a recipe, and I decided to make these today and share them. My husband and I agree that these are the best peanut butter muffins we have ever tasted, they are so wonderfully wholesome and fluffy and bursting with authentic peanut butter flavor. And it's no secret that peanuts are one of the loves of my food life, as I never cease to have either peanuts or natural peanut butter in stock. Well, except when I use it all up to bake with, or for my oatmeal escapades. But I love love love peanut butter, the authentic one, not the modified and artificially-sweetened type. I just got the natural kind about a year ago, and until then I had no clue that there was a healthy version and was satisfied with filling myself with whatever food I found in the aisles of the grocery. But now I feel better knowing that I get the full protein and benefits, while enjoying the gooey deliciousness too.

         Anyway, I got this yummy recipe from Alida's Kitchen, and modified/ halved it. It was definitely a keeper when I saw how professionally fluffy and hearty they looked and tasted. I hope you enjoy them as much as we do!

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Whole Wheat Peanut Butter Muffins


Yields: 6 muffins

Ingredients:
1 cup White Whole Wheat Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup olive oil
1/4 cup cane light brown sugar
5 tablespoons natural crunchy peanut butter
1 teaspoon vanilla
1 egg
6 tablespoons buttermilk/ or milk plus 1 teaspoon vinegar

Directions:
  1. Preheat oven to 375 degrees Fahrenheit, spray 6 muffin tins or muffin liners with oil.
  2. Sift together flour, baking soda, baking powder, and salt.
  3. Mix oil, brown sugar, peanut butter, vanilla, and egg. 
  4. Add wet mixture to dry mixture, then add buttermilk, and mix. 
  5. Spoon into tins, 3/4 way filled, and bake for 22 minutes or until toothpick comes out clean.
Enjoy!
                                                       

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