Peanut Butter Whole Wheat Muffins

Weight Watchers

Peanut Butter Whole-Wheat Muffins

Makes 12 servings

PointsPlus™ value | 5 per serving

Ingredients

• Nonstick spray
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, at room temperature
• 1/3 cup packed light brown sugar
• 6 Tbsp crunchy natural peanut butter
• 1/4 cup no-sugar applesauce
• 2 Tbsp canola oil
• 3/4 cup fat-free milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.
3. In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.
4. Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.
5. Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.

Serving size: 1 muffin.