You know what I realized the other day? I’ve only made muffins once for this blog. Jigga what?! Muffins are one of my favorite things to bake, so that’s just crazy. They’re super easy. They’re totally versatile. And after you’ve made a batch, you get to eat a sweet treat for breakfast until they’re all gone! Very awesome.
I decided it was time for the return of the muffin. Obvi. Then I went looking for muffinlicious inspiration. I thought back to my Blueberry Coconut Oaties – modeled after my favorite breakfast. And it hit me – let’s model these muffins after my favorite snack! You know what I’m talking about. What better snack is there than an apple with peanut butter? None, my friends. None at all. And that’s how Peanut Butter Apple Muffins were born.
I started with this recipe and it became this one:
2 cups chopped apples
1/2 cup natural peanut butter
1/2 cup Sucanat
2 egg whites
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 325*F. Spray a muffin pan with cooking spray and set aside. Place chopped apples in a bowl, coat with natural peanut butter and set aside. In a large bowl, mix together Sucanat, egg whites, unsweetened applesauce and vanilla extract until well blended. In a separate bowl, mix white whole wheat flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until just blended. Stir in peanut butter covered apples. Pour into prepared pan and bake for 20-25 minutes. Makes 10 muffins.
Chunky apples! PB coat!
Ok, I’m not gonna lie. These weren’t the best muffins I’ve ever baked. They were good, but they weren’t the muffins dreams are made of! I needed more peanut butter flavor. And maybe a little more sweetness. But I’m excited about the idea and I’m not giving up. I think next time I’ll use honey as the sweetener. And maybe swirl the peanut butter into the batter once it’s already in the tins. I tried to keep it separate til the very end instead of stirring it right into the mixture, but I think it got lost anyway. And peanut butter is not a taste that should ever be lost. Am I right?
What do you guys think? Any suggestions to help these muffins be all that they can be?
UPDATE: I reattempted these muffins and the results were great! Check out the new and improved recipe!