Peanut Butter Quinoa Mini Muffins Recipes

BANANA PEANUT BUTTER QUINOA MUFFINS

Steps:

• Preheat oven to 350.
• Rinse Quinoa in fine strainer until water runs clear.
• Line muffin pan with paper cupcake liners.
• Bring the quinoa and the water to a boil. Reduce heat, cover and simmer 10 minutes or until water has been absorbed.
• Whisk together the flours, brown sugar, baking powder, salt, and cooked quinoa.
• Combine the oil, peanut butter, milk, egg, bananas and vanilla at medium speed.
• Slowly add the dry mixture, mixing on slow until combined.
• Fill the prepared muffin cups.
• Bake 20 minutes or until a toothpick inserted into the center comes out clean.

PEANUT BUTTER QUINOA MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you're adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

PEANUT BUTTER MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEANUT BUTTER & JELLY MINI MUFFINS

Steps:

• Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
• In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
• Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
• Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
• Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

PEANUT BUTTER 'N' JELLY MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.