Description
Although I did buy some walnuts, maybe the cranberry crack will happen soon…and maybe I’ll spread it on these peanut butter and jelly muffins.
Total recipe cost: $4.52 | $0.38 per muffin
Ingredients
Scale
- ¾ cup whole wheat flour – $0.13
- 1¼ cup all-purpose flour – $0.17
- 1½ teaspoon baking soda – $0.02
- ½ teaspoons baking powder – $0.03
- 7 packets of stevia – $0.70
- ½ teaspoon cinnamon – $0.03
- 2 eggs – $0.33
- ½ cup honey – $1.00
- ¼ cup coconut oil – $0.43
- ¼ cup non-fat Greek yogurt – $0.25
- 2 teaspoons vanilla – $0.10
- ½ cup almond milk – $0.20
- ⅓ cup frozen cranberries – $0.41
- ½ cup frozen blueberries – $0.50
- ¼ cup peanut butter + 2–4 tablespoons for topping – $0.22
Instructions
- Preheat oven to 425 degrees.
- Whisk together flours, baking soda, baking powder, stevia, and cinnamon.
- Melt coconut oil in the microwave for 30-60 seconds.
- In a large bowl, mix together eggs, honey, melted coconut oil, Greek yogurt, vanilla, and almond milk.
- Add dry ingredients to wet ingredients, and stir until just mixed. Stir in ¼ cup peanut butter. Stir in berries.
- Spray a muffin pan with non-stick spray, and fill muffins into 12 cups. Fold a bit of peanut butter into the top of the batter.
- Set oven temperature to 375, and put muffins in oven.
- Bake for 20-25 minutes, until tops are golden brown and an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baked Goods
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 13 g
- Sodium: 312 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg