Eggy Peanut Butter Muffins
Sherry Coleman Collins, MS, RDN, LD
Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. These Eggy Peanut Butter Muffins are perfect for little hands to feed themselves and are a nutritious option so parents can feel good about serving it at breakfast or snack time.
Recommended for self-feeding infants 9 months+.
Each muffin contains 2g Peanut protein and 1.2g Egg protein.
|1/4 cup||powdered peanut butter|
|1/4 cup||whole wheat flour|
|1/4 tsp||baking powder|
|1/8 tsp||baking sodia|
|1 large||egg white|
|1/4 cup||well-mashed/pureed sweet potato or pumpkin puree|
|1 Tbsp||maple syrup (optional)|
Pre-heat the oven to 350 degrees. Spray mini-muffin pan with oil spray.
Mix the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl. In a small bowl, mix the wet ingredients, egg, egg white, puree, and maple syrup if using. Add the wet ingredients to the dry ingredients and mix just until no more flour is visible.
Divide batter among 8 mini-muffin tins. Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Calories: 40
- Total fat: 1g
- Saturated fat: 0.25g
- Carbohydrate: 5g
- Dietary Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
- Sodium: 60mg
Grain: 0.25 oz