Peanut Butter Raspberry Mini Muffins
Try this Peanut Butter Raspberry Mini Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp natural peanut butter
- 2/3 up non-fat greek yogurt
- 1/2 cup stevia for baking (i used truvia brown sugar blend maple syrup etc. nutrition will change
- 1/2 cup peanut protein or powdered peanut butter (i used l
- 3/4 cup oat flour (or flour of choice)
- 1 cup frozen raspberries (fresh fine too if available)
- Carbohydrate 0.809292238994288 g
- Cholesterol 8.08515624968933 mg
- Fat 3.63931854103923 g
- Fiber 0.078888020766762 g
- Protein 0.739644530714544 g
- Saturated Fat 2.01998072900991 g
- Serving Size 1 1 mini muffin (16g)
- Sodium 32.7119479083231 mg
- Sugar 0.730404218227526 g
- Trans Fat 0.239609010385235 g
- Calories 38 calories
Preheat your oven to 350 degrees F.In a large mixing bowl or stand mixer, add in the eggs, peanut butter, greek yogurt and stevia (or sweetener) and whisk until very smooth.Add in the oat flour, peanut protein, baking powder, baking soda and salt. Mix until well blended.Add in the raspberries and stir or fold in until combined.Lightly mist your mini muffin pan with oil or cooking spray.Bake at 350 degrees F for 12 minutes until a toothpick comes clean or when you press a finger on the muffins they spring back.
