Good and Good for You Peanut Butter Muffins Recipe

Name: Good and Good for You Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose white flour; ½ cup whole wheat flour; ¼ cup graham cracker crumbs; ¼ cup wheat germ; ½ cup oatmeal (not instant, but quick cooking is fine); 1 tablespoon baking powder (powder is fresh when you see air bubbles when added to some warm water); ¼ cup sugar; ½ teaspoon salt; ½ cup reduced-fat creamy peanut butter (or plain is fine); 4 tablespoons butter, softened (or butter flavored Crisco); 1 cup 2% low-fat milk (or skim); 2 egg whites; ¼ cup honey

Servings: persons

½ cup all-purpose white flour
½ cup whole wheat flour
¼ cup graham cracker crumbs
¼ cup wheat germ
½ cup oatmeal (not instant, but quick cooking is fine)
1 tablespoon baking powder (powder is fresh when you see air bubbles when added to some warm water)
¼ cup sugar
½ teaspoon salt
½ cup reduced-fat creamy peanut butter (or plain is fine)
4 tablespoons butter, softened (or butter flavored Crisco)
1 cup 2% low-fat milk (or skim)
2 egg whites
¼ cup honey

1
Preheat oven to 400 degrees.
2
Mix your dry ingredients together.
3
I like to use a whisk to stir dry ingredients quickly and evenly.
4
Add peanut butter and butter (or fat substitute) and mix until it becomes coarse crumbs.
5
In another bowl, beat 2 egg whites just until they are foamy then add your honey and milk.
6
TIP: spray your measuring cup with non stick spray then measure your honey -- when you pour it out of the cup the non stick will cause it to slide out easier.
7
Then, use the same cup for your milk.
8
Add wet ingredients to dry and stir only until fully moistened.
9
Do not overmix.
10
Let batter stand for a few minutes to thicken.
11
Meanwhile, spray a mini (24 holes) or regular (12 holes) muffin pan WELL with nonstick spray because these will stick if you don't (even if you are using non-stick metal).
12
For a mini muffin pan, I use a 1/4 cup measuring cup and for large, 1/2 cup to scoop batter and pour into muffin cups.
13
Just makes things easier and less messy.
14
Cook approx 11 minutes for mini muffins and 15 minutes for large.
15
They are done when a toothpick inserted into middle muffin does not show any crumbs, but is moist.
16
Do not overbake.
17
As with many baked muffins and breads, these can be frozen for up to a month.
18
I always store them in a ziplock bag in the refrigerator so I don't know how they keep if left out.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup all-purpose white flour, ½ cup whole wheat flour, ¼ cup graham cracker crumbs, ¼ cup wheat germ, and more.

Yes, Good and Good for You Peanut Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Good and Good for You Peanut Butter Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions