As you’d know from reading my blogs and columns, I love peanut butter—it’s delicious and a good source of protein. I recently made these muffins (I got the recipe from the Weight Watchers website) and loved them. To keep portion size in check, evenly distribute the batter between 12 muffin cups. And once they’re cooled, pop them into a plastic bag in your freezer—they’ll last up to three months (if you can manage to resist them for that long).
Peanut Butter Whole-Wheat Muffins
Preheat oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray. Whisk 1 cup whole-wheat flour, ¾ cup all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a large bowl. In another large bowl, whisk 1 egg, 1/3 cup packed light brown sugar, and 6 tbsp natural peanut butter until smooth. Whisk in ¼ cup no-sugar-added applesauce and 2 tbsp canola oil. Finally, whisk in ¾ cup nonfat milk and 1 tsp vanilla until fairly smooth.
Stir in the flour mixture with a wooden spoon, just until blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full. Bake until puffed and brown, or until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.