Skinny Reese’S Peanut Butter Muffins Recipe

Name: Skinny Reese’S Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Flour; 2 Tablespoons Baking Powder; 1-1/4 teaspoon Baking Soda; 1/8 teaspoons Salt; 2 Egg Whites; 1/4 cups Plain Nonfat Greek Yogurt; 1/2 cups Sweetened Applesauce; 3/4 cups Sweetened Vanilla Almond Milk; 1 Tablespoon Coconut Oil; 1 teaspoon Vanilla Extract; 3 Tablespoons Creamy Peanut Butter; 17 Miniature Reese's Peanut Butter Cups, Unwrapped And Roughly Chopped

Servings: persons

2 cups Whole Wheat Flour
2 Tablespoons Baking Powder
1-1/4 teaspoon Baking Soda
1/8 teaspoons Salt
2 Egg Whites
1/4 cups Plain Nonfat Greek Yogurt
1/2 cups Sweetened Applesauce
3/4 cups Sweetened Vanilla Almond Milk
1 Tablespoon Coconut Oil
1 teaspoon Vanilla Extract
3 Tablespoons Creamy Peanut Butter
17 Miniature Reese's Peanut Butter Cups, Unwrapped And Roughly Chopped

1
Preheat oven to 350F. Spray muffin tin with non-stick cooking spray, set aside.
2
In a large bowl, combine the flour, baking powder, baking soda, and salt until incorporated. Add in egg whites, greek yogurt, applesauce, almond milk, coconut oil, and vanilla. Whisk briskly until combined. Batter will be thick.
3
Stir in peanut butter and fold in mini peanut butter cups.
4
Fill muffin tins 3/4 full or almost to top. Bake for 18-20 minutes, or until golden brown and toothpick inserted in middle comes out clean.
5
Cool in muffin tin for 10 minutes, then move to wire rack to cool completely.
6
Notes:
7
Muffins yield a wheat taste, so if too strong for you, use all-purpose flour in place of whole wheat flour, or use a combination of both.
8
Sweetened applesauce is used in place of granulated sugar. If you prefer, you can use sugar instead. But note that using the applesauce does not yield an apple taste in muffins.
9
Any kind of milk (skim, 2%, unsweetened almond, etc) can be used in place of vanilla almond milk.

3043

kcal

Calories

229

Fat

145

Carbs

125

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 12 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 2 Tablespoons Baking Powder, 1-1/4 teaspoon Baking Soda, 1/8 teaspoons Salt, and more.

Yes, Skinny Reese’S 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!

Skinny Reese’S Peanut Butter Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions