1/2 cup peanut butter
1/2 cup pumpkin puree
1/2 cup unpacked brown sugar
2 Tbsp light tub margarine
1/2 cup nonfat Greek plain yogurt
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 Tbsp mini chocolate chips (optional)
- Preheat the oven to 350 degrees. Spray a 12– cup muffin tin with nonstick spray.
- In a large bowl, combine the peanut butter, pumpkin, sugar and margarine together. Stir in the yogurt and egg.
- In another bowl, combine the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir until just combined (there should still be some lumps). Add the chocolate chips if using.
- Divide the batter evenly among the muffin cups and bake for 17 minutes.
These muffins freeze very well for a grab-and-go breakfast or a quick snack!
Nutrition Information per serving (12 servings total): 135 calories; 7 grams fat (1.5 grams saturated fat); 14 grams carbohydrates; 6 grams protein; 208 mg sodium; 3 g fiber.