Delicious Peanut Butter Chocolate Chip Muffins are high fiber muffins that are flourless and just 1 Weight Watchers point each!
The recipe makes 12 muffins that are packed with protein. these easy make-ahead muffins are a great meal prep breakfast or snack option. Bake them over the weekend, store at room temperature, and reheat for a few seconds in the microwave before enjoying.
Ingredients:
1 Egg
3/4 cup Canned pumpkin puree
1 tsp Baking soda
1 tsp Pumpkin pie spice (we love this cheap organic blend with perfect balance)
1/4 tsp Table salt
9 ounces or about 120 Lily’s Dark chocolate mini
baking chips
1/2 cup Sugar-free syrup, maple flavor (we love this cheap, tasty and shelf-stable sugar-free maple syrup—a must have!)
1 cup PBfit Organic Peanut (easily one of the best gifts under $30 for health conscious types)
cooking spray
Instructions
- Preheat oven to 325. Spray muffin tray with cooking spray.
- In large bowl mix all the ingredients until smooth.
- Using cookie scoop transfer batter into muffin wells. Fill each slot to almost full.
- Bake for 20 minutes or until toothpick comes out clean. Allow to cool. Enjoy!
Notes
1) Can make 20 mini muffins- bake 18 minutes