Skinny Reese’S Peanut Butter Muffins

• 2 cups Whole Wheat Flour
• 2 Tablespoons Baking Powder
• 1-1/4 teaspoon Baking Soda
• 1/8 teaspoons Salt
• 2 Egg Whites
• 1/4 cups Plain Nonfat Greek Yogurt
• 1/2 cups Sweetened Applesauce
• 3/4 cups Sweetened Vanilla Almond Milk
• 1 Tablespoon Coconut Oil
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Creamy Peanut Butter
• 17 Miniature Reese's Peanut Butter Cups, Unwrapped And Roughly Chopped

1. Preheat oven to 350F. Spray muffin tin with non-stick cooking spray, set aside.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt until incorporated. Add in egg whites, greek yogurt, applesauce, almond milk, coconut oil, and vanilla. Whisk briskly until combined. Batter will be thick.
3. Stir in peanut butter and fold in mini peanut butter cups.
4. Fill muffin tins 3/4 full or almost to top. Bake for 18-20 minutes, or until golden brown and toothpick inserted in middle comes out clean.
5. Cool in muffin tin for 10 minutes, then move to wire rack to cool completely.
6. Notes:
7. Muffins yield a wheat taste, so if too strong for you, use all-purpose flour in place of whole wheat flour, or use a combination of both.
8. Sweetened applesauce is used in place of granulated sugar. If you prefer, you can use sugar instead. But note that using the applesauce does not yield an apple taste in muffins.
9. Any kind of milk (skim, 2%, unsweetened almond, etc) can be used in place of vanilla almond milk.

whole wheat flour, baking powder, baking soda, salt, egg whites, ubc, sweetened applesauce, vanilla almond milk, coconut oil, vanilla, peanut butter, butter

Taken from tastykitchen.com/recipes/breads/skinny-reesee28099s-peanut-butter-muffins/ (may not work)