FIT MUFFINS with Peanut Butter

Name: FIT MUFFINS with Peanut Butter
Total time: 3600 s
Yield: 10 muffins
Cuisine: American
Ingredients: 1/2 cup oat flour (about 60 grams); 1/2 cup peanut butter (about 100 grams); 1 container plain Greek yogurt; 2 eggs; 2 tablespoons vegetable oil (about 30 grams); a few drops of vanilla extract; 2 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder (about 10 grams); 1 tablespoon agave syrup for sweetness

Laura_cook.run_ @Laura_cook_and_run

I love peanut butter. Since I discovered it, I use it a lot—on my protein pancakes for breakfast and spread on crackers for a quick snack... and I make it myself, so it's 100% peanuts.

Laura_cook.run_ @Laura_cook_and_run

I love peanut butter. Since I discovered it, I use it a lot—on my protein pancakes for breakfast and spread on crackers for a quick snack... and I make it myself, so it's 100% peanuts.

Saved

Ingredients

1 hour

10 muffins

1/2 cupoat flour (about 60 grams)
1/2 cuppeanut butter (about 100 grams)
1 containerplain Greek yogurt
2eggs
2 tablespoonsvegetable oil (about 30 grams)
a fewdrops of vanilla extract
2 tablespoonsunsweetened cocoa powder
2 teaspoonsbaking powder (about 10 grams)
1 tablespoonagave syrup for sweetness

Saved

Steps

1 hour

1

To make peanut butter, blend peanuts until you get a smooth cream.
2

Put the peanut butter, eggs, baking powder, oil, vanilla, yogurt, and agave in a blender.
3

Blend everything until smooth.
4

Add the flour and blend a little more to mix it into the batter.
5

Remove part of the batter from the blender and add cocoa to the remaining batter.
6

Take muffin liners and tilt them. On one side, put a spoonful of cocoa batter, and on the other side, put a spoonful of plain batter to create a two-tone effect.
7

Bake in a preheated oven at 350°F (180°C) for 30 minutes. Use the toothpick test to check doneness.
8

These are light muffins, perfect for a guilt-free snack 🤪