Peanut Butter & Honey Muffins

Justin and I are loving our time in Radium, the weather is beautiful, the scenery is gorgeous, and I am sitting here this morning, eating my typical muesli breakfast, and I’ve decided to also partake in one of these delicious muffins! Hey! I’ve got a tee time later today and could use the extra energy!

All I can say about these muffins is “wow, heaven.”, they are the tastiest little healthy treats I have ever made! I got the recipe from one if my favorite blogs (Pinch Of Yum). The only alteration I deemed necessary to make to the recipe was using whole wheat flour rather than regular flour! I also used organic, sugar free peanut butter, pure honey, and extra virgin olive oil, as the original recipe does not specify, and for me, the more natural the better!

These muffins are perfect for a good energy boost as they are a great source of complex carbohydrates, fiber, and protein! They contain no refined sugar and the sweetness from the honey is just enough! I added a drizzle of honey to garnish as well. They are freezeable and last for a few days at room temperature. They are crumbly, yet moist, and melt-in-your-mouth good. Oh, and the best part of all, they take less than 20 minutes to whip up from start to finish!

Peanut Butter & Honey Muffins

Cook time

12 mins

Total time

12 mins

Ingredients

1 cup whole wheat flour
1½ teaspoons baking powder
pinch of salt
3 tablespoons sugar free peanut butter
2 tablespoons extra virgin olive oil
3 tablespoons honey
¾ cup unsweetened almond milk

Instructions

Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
Add the peanut butter and oil and mix with a fork until crumbs form.
Add the milk and honey and mix until just combined. Do not beat.
Pour into muffin tins (about ¾ full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.

Notes

This recipe made 9 muffins, and as you can see they smelled so darn delicious I barely got through taking pictures before eating!!

Hope you enjoy!