Peanut Butter and Honey Yogurt Muffins

• Produce

  • 1 can White beans

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1/4 cup Rolled oats

• Condiments

  • 6 tbsp Honey or agave
  • 6 tbsp Peanut butter

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Brown sugar or coconut sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Other

  • – 1 single 5oz container Real California Dairy vanilla yogurt

Found on realcaliforniamilk.com

Description

Ingredients

• – 1 single 5oz container Real California Dairy vanilla yogurt
• – 1 can white Beans, drained and rinsed well
• – 6 tbsp peanut butter
• – 6 tbsp honey or agave
• – 1/4 cup brown sugar or coconut sugar
• – 1/4 cup rolled oats
• – 1 egg
• – 2 tsp baking powder
• – 2 tsp cinnamon
• – 1 tsp vanilla extract
• – 1/4 tsp sea salt
• Optional toppings: mini chocolate chips, coconut, nuts

Directions

• Preheat oven to 350 degrees F. Place all ingredients up through honey into a high speed blender or food processor, and blend until fully smooth (make sure all the beans are fully pureed). Add in other ingredients and blend for a little longer, but do not over blend. Pour into mini muffin tins sprayed with nonstick spray. Add in chocolate chips or additional toppings at this time.Bake in oven for about 20 minutes, or until mini muffins are set.Credit: Sarah Grace Span – Fresh Fit & Healthy
• Makes 12 servings