PBJ pancake muffins
7 personal points, 7sp (blue, green & purple) 6 points plus per serving
Servings: 1
Ingredients
- 1/2 cup kodiak cakes flapjack & waffle mix I used the buttermilk protein packed
- 1/2 cup water might be little less depending on what mix you use
- 2 Tbsp sugar free jam
- 1/2 Tbsp light peanut butter melted (I use Kraft)
Instructions
- Preheat the oven to 350F, and spray a mini muffin tin with nonstick cooking spray.
- Mix the pancake mix and water together and pour out into 9 of the mini muffin holes.
- Bake them in the oven for 12 minutes. Remove from the oven and push a well down in the middle of the mini muffins. I just use a small teaspoon.
- Place the jam in a small zip lock bag and cut a small hole on the corner. Pipe the jam out into the centers of the muffins.
- Return to oven for 5 more minutes. Let them cool for a few minutes then using a knife to scrape around edges, gently remove the muffins from the tin.
- Melt the peanut butter in the microwave for 30-40 seconds, and using a small spoon, drizzle it over the muffins.
Notes
1 point per mini muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 7 points for the whole recipe using WW recipe builder
Smart Points- (green) 7 points for the whole recipe using SP calculator
Points Plus- 6 points for the whole recipe using PP calculator
Nutrition
Serving: 1mini muffin | Calories: 29kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.07g | Sodium: 47.5mg | Fiber: 1.28g | Sugar: 0.44g