Peanut Butter Raspberry Mini Muffins
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 32 mini muffins
These cute bite-sized mini muffins pack a big peanut butter punch with a nice hint of raspberries. Think peanut butter and jam, but in a muffin. Great for little hands, and adults love them too.
  • 2 eggs
  • 3 Tbsp natural peanut butter
  • ⅔ cup non-fat greek yogurt
  • ½ cup stevia for baking (I used Truvia Brown Sugar Blend) *could also use honey, maple syrup etc. Nutrition will change
  • ½ cup peanut protein or powdered peanut butter (I used Lean Body For Her Peanut Protein)
  • ¾ cup oat flour (or flour of choice)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup frozen raspberries (fresh fine too if available)
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl or stand mixer, add in the eggs, peanut butter, greek yogurt and stevia (or sweetener) and whisk until very smooth.
  3. Add in the oat flour, peanut protein, baking powder, baking soda and salt. Mix until well blended.
  4. Add in the raspberries and stir or fold in until combined.
  5. Lightly mist your mini muffin pan with oil or cooking spray.
  6. Bake at 350 degrees F for 12 minutes until a toothpick comes clean or when you press a finger on the muffins they spring back.
*Make oat flour by blending quick or old fashioned oats in a blender or food processor. Use uncontaminated oats to ensure gluten-free.
Serving size: 1 mini muffin Calories: 38 Fat: 1.4 g Saturated fat: 0.2 g Carbs: 6.2 g Sugar: 2 g Sodium: 70 mg Fiber: 0.7 g Protein: 2.4 g Cholesterol: 12 mg
Recipe by Busy But Healthy at