Eggy peanut butter muffins
Servings
8
servingsPrep time
10
minutesCooking time
15
minutesCalories
35
kcalIngredients
1/4 cup powdered peanut butter
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of cinnamon
1 egg plus 1 egg white
1/4 cup well mashed/ pureed sweet potato or pumpkin puree
1 tablespoon maple syrup
Directions
- Preheat the oven to 350 degrees.
- Spray mini-muffin pan with pan spray.
- Mix the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl.
- In a small bowl, mix the wet ingredients, egg, egg white, puree, and maple syrup if using.
- Add the wet ingredients to the dry ingredients and mix just until no more flour is visible.
- Divide between 8 mini-muffin wells.
- Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Notes
- NUTRITION FACTS
35 Calories
Total Fat: 0.5g
Carbohydrates: 5g
Protein: 3g
Sodium: 55mg
Cholesterol: 25mg - This recipe has a combination of ingredients. It should be introduced AFTER your baby has shown they can tolerate eggs, wheat, and peanut products as single foods
- Store these in the refrigerator for up to 3 days
