Cooking and Serving: 35 minutes | 12 muffins
Ingredients
1 cup (256 g) smooth, no-stir peanut butter | 3/4 cup (190 g) smooth applesauce | 2 eggs (100 g, weighed out of shell)
Description
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
1 cup (256 g) smooth, no-stir peanut butter
3/4 cup (190 g) smooth applesauce
2 eggs (100 g, weighed out of shell)
5 tablespoons (105 g) honey
1/3 cup (35 g) powdered peanut butter
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
1 ounce miniature dark chocolate chips (optional)
1 tablespoon to 6, as well.
1 ½ cups (384 g) smooth no-stir smooth peanut butter
1 ⅛ cups (280 g) smooth applesauce
3 (150 g (weighed out of shell)) eggs , at room temperature, beaten
7 tablespoons (147 g) honey
½ cup (52 g) powdered peanut butter
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
1 ½ ounces miniature dark chocolate chips, (optional)
Instructions
Preheat your oven to 325°F. Line the wells of a standard 12-cup muffin tin.
In a large bowl, place the peanut butter, applesauce, eggs, and honey, and.
beat with a handheld mixer until very well-combined.
Add the powdered peanut butter, baking soda, baking powder, and salt, and mix.
Divide the batter evenly among the prepared wells of the muffin tin, and.
Sprinkle the optional miniature chocolate chips evenly on top of the batter.
Place the tin in the center of the preheated oven and bake until the tops of.
muffins may darken a bit too much, but it doesn’t affect the taste.
Remove the tin from the oven and allow the muffins cool in the tin for 10.
minutes before transferring them to a wire rack to cool completely.
They freeze exceptionally well when placed in a well-sealed freezer-safe.
container. Defrost at room temperature or in the microwave.