Peanut Butter Muffins

It was time for me to bake something for school’s Breakfast Club.

All the muffins, breads and cookies I contribute to my children schools must be healthy and fit into “Healthy Schools” guidelines.

Since the school is small and there is no peanut allergies I chose to make Peanut Butter Muffins.

These particular muffins are whole wheat muffins with oats and wheat germ. Despite of all the “good” stuff that goes into these Peanut Butter muffins they are very tasty and moist muffins.

Whole Wheat Peanut Butter Muffins

I adopted this whole wheat muffins recipe from Kids With Diabetes cookbook I sometimes use while trying to figure out meals and treats for my Type 1 diabetic child.

There is not too much sugar or saturated fat in this healthy muffin recipe so these Peanut Butter muffins not only fit into the healthy schools guidelines, but they are also great diabetic muffins.

This Peanut Butter muffin recipe will make 18 regular size muffins.

Ingredients:

• 1 1/2 cup Whole Wheat Flour
• 1 1/4 cup Rolled Oats
• 1/2 cup Sugar
• 1/4 cup Wheat Germ
• 4 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 Eggs
• 1 cup Plain Yogurt
• 1/2 cup Buttermilk
• 1/2 cup Peanut Butter
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla

Preheat oven to 375F. Line muffin tin with 18 muffin cups or spray with vegetable oil.

In a large bowl combine flour, oats, sugar, wheat germ, baking powder, baking soda and salt.

In another bowl whisk together eggs, yogurt, buttermilk, peanut butter, oil and vanilla until smooth.

Pout into flour mixture and stir just until blended.

Spoon batter into prepared muffin cups and bake for 20-25 minutes or until firm.

Let cool in pan for 10 minutes. Then transfer onto cooling rack.

Moist Peanut Butter Muffins

You can also add 1/3 cup of semi-sweet chocolate chips into this recipe. I took it out because I don’t think chocolate is the best ingredients for school breakfast.

Nutritional Value Per Serving:

Calories – 190 Protein – 7g Fat – 9g Saturated Fat – 3g Carbohydrates – 22g Fiber – 3g