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Peanut Butter/Bran Muffins

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Submitted by autie

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

These peanut butter bran muffins pack a double hit of peanut flavor - creamy peanut butter stirred right into the batter, chopped peanuts mixed through for crunch.

Whole wheat flour and bran keep each muffin hearty and fiber-rich, while just one tablespoon of sugar makes them a smart choice for anyone watching their sugar intake.

One bowl, 10 minutes of prep, 20 minutes in the oven. Muffins don’t get much more straightforward than this.

Variations

  • Swap the peanut butter for almond butter for a slightly nuttier flavor profile
  • Fold in a handful of raisins for natural sweetness without extra sugar
  • Add a pinch of cinnamon to the dry ingredients for a warm, spiced undertone

Ingredients

½ 118
79
CUP ML BRAN
2 10
TEASPOONS ML BAKING POWDER
1 15
TABLESPOON ML SUGAR
1 1
LARGE EACH EGG
¼ 59
CUP ML PEANUT BUTTER
½ 118
CUP ML MILK, LOW-FAT
79
CUP ML PEANUTS
chopped

Directions

Combine the flour, bran, baking powder and sugar in a bowl.

Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 132 55% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 53mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 
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