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Easy peanut butter muffin recipe with minimal sugar for toddlers and adults alike
Scale
Ingredients
- 1/3 cup peanut butter (I use all-natural peanut butter by Pic’s)
- 1 egg
- 3/4 tsp baking powder
- 2–3 tbsp coconut sugar (or regular sugar)
- 1/2 cup milk
- 1/4 tsp cinnamon powder (optional – or use natural vanilla)
- 3/4 cup whole wheat flour (atta)
- A pinch of salt
Instructions
- Preheat oven to 350F / 180C
- Prepare your muffin pan by either greasing or lining, as required
- In a wide bowl, add peanut butter, milk, cinnamon or vanilla, salt, baking powder, and sugar
- Mix well until all ingredients are combined
- Add the flour and fold in without mixing too much
- Pour into muffin pan until each hole is 3/4 full
- Bake in pre-heated oven for 20-25 minutes or a skewer inserted into the muffins comes out clean
- Cool on a rack and store in an airtight container
- Keeps at room temperature for two days and in the refrigerator for 5 days
Notes
- It’s generally advised to introduce your baby to allergens like peanuts before they turn one and to do so in a careful manner
- This recipe is best for kids above who have been introduced regular dairy and nuts in the past with no allergies or issues
- If your peanut butter has added salt, you can skip that in the recipe
- If you use regular peanut butter like Skippy or JIF, you can try to omit sugar since they tend to be sweet
- These muffins don’t come out very sweet at all, if you want them to be more “regular”, then add 1/2 cup sugar to the batter instead of 2-3 tablespoons
- Original recipe from here
Keywords: Toddler snacks
