Peanut Butter Muffins

Do you struggle (like I do) with what snacks to give your kids? If they want something sweet, I offer fruit. They would much prefer a cookie or piece of candy. If they want something crunchy, I offer crackers and hummus. They would much prefer chips, minus the hummus. And we go back and forth until someone finally gives in, and unfortunately, I give in way more than I should.

That's why I like this muffin recipe. It's sweet enough to make the kids happy, but the peanut butter helps keep them full until supper. It makes a great afternoon snack but would be great any time of day, especially for breakfast or brunch. And if you make the mini muffins, they're small enough to ward off hunger pains without completely ruining your kids' appetites for dinner.

Peanut Butter Muffins
Source: Adapted from Taste of Home

1-3/4 cups all-purpose flour
2/3 cup packed brown sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup rice milk
2/3 cup MSPI-friendly peanut butter
1/4 cup canola oil
1-1/2 tsp. vanilla extract
2/3 cup MSPI-friendly chocolate chips

In a large bowl, whisk together the flour, brown sugar, baking powder and salt. In another bowl, beat with a hand mixer the egg, rice milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined miniature or regular-sized muffin cups two-thirds full. Bake at 350 degrees for 15-17 minutes for the miniature muffins or 22-25 minutes for the regular muffins or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to wire racks. Serve warm.

Tip: To make this a little healthier, try substituting whole wheat flour for half of the all-purpose flour.