This recipe was requested by one of you!
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| Recently, we’ve been asking you all to write in about the kinds of recipes you want to see in this newsletter, and one of you wrote in about peanut butter muffins. Thank you for your response! |
| Even though I’m allergic to peanuts, I’ll set my personal feelings aside to deliver on your request. And if, like me, you can’t indulge in today’s recipe, it’s never too late to let us know what you’d like to see next. (ICYMI: Email us at nutritionedition@healthline.com.) |
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Let’s bake,
Sarah Choi
Newsletter Editor, Healthline |
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Written by Sarah Choi
May 10, 2026 • 2 min read |
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| Peanut butter breakfast muffins |
| There’s a lot of breakfast muffins out there: blueberry, chocolate, lemon poppy seed, etc. However, I can’t say I’ve ever encountered a peanut butter muffin in the grocery store — that makes this recipe unique, no? |
| Liquid egg whites, bananas, apple sauce, vanilla, brown sugar, and peanut butter are all key ingredients in this recipe. Combining them and baking should take you less than 30 minutes! If you’re allergic to peanuts like me, you may be able to substitute with alternatives such as almond butter. However, keep in mind that this will alter the dish's nutritional content. |
Each serving is two muffins, and they last for up to 2 months in the freezer. You could double or even triple the recipe to have your breakfast prep done for longer. Plus, they’re high in fiber, with over 5 grams per serving.
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| Until next time, |
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Take care of yourself, and we’ll see
you again soon! |
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| This edition was powered by |
| rotisserie chicken.️ |
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