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Mini peanut butter chocolate chip muffins

Drizzle
1SP blue, green & purple/1PP
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Baking
Servings 24

Ingredients
  

  • 1 egg
  • 2 Tbsp liquid egg whites
  • 1/3 cup unsweetened apple sauce
  • 1.5 Tbsp brown sugar
  • 1 tsp vanilla
  • 1/4 cup milk I used 1%
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp mini chocolate chips
  • 2 Tbsp light peanut butter melted I use Kraft, picture for nutritional info is below to compare

Instructions
 

  • Preheat oven to 350F, spray a 24 mini muffin tin with some non stick spray.
  • In a bowl whisk together your egg and egg whites, stir in your brown sugar. Mix in apple sauce, milk and vanilla.
  • Stir in your flour, baking powder and soda.
  • Fold in chocolate chips and divide into your 24 mini muffin cups.
  • Place your peanut butter in a small microwave safe bowl and heat for approx 60 seconds. Using a small spoon drop small amounts onto each muffin, then use a toothpick to swirl the best you can, sometimes the PB will harden and that's ok, stir the best you can.
  • Bake in oven for 15 minutes.
  • Makes 24 mini muffins at 1 smart point each on all 3 MyWW programs (1PP)
  • Nutritional info per muffin .. Calories 41...Fat 1.2g...Sat fat 0.4g...Carbs 6.1g...Fiber 0.2g..Sugars 1.8g...Sodium 14.4mg...Protein 1.4g
  • Muffins best stored in fridge after day 1 and they will freeze well.