Recipe Wednesday: Apple Peanut Butter muffins

We've made this muffin recipe before and it was a huge hit, so thought I'd make them again and this time share them on the blog.

APPLE PEANUT BUTTER MUFFINS

All the ingredients and the recipe in the background

Ingredients

2 cups all purpose flour

1 cup sugar, divided

2 teaspoons baking powder

2 ¹/₂ teaspoons cinnamon, divided

¹/₂ teaspoon salt

1 ¹/₂ cups shredded apples (about 2 medium)

1 cup lowfat buttermilk

¹/₂ cup creamy peanut butter

¹/₄ cup coconut or canola oil

1 egg, slightly beaten

1 teaspoon vanilla

Directions

I promise, our floor was clean and he
didn't put any of the cups on the floor

1. Preheat oven to 400°F and line a 12 cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, 2 teaspoons cinnamon, and salt.

3. In another bowl, stir together the shredded apples, buttermilk, peanut butter, oil, egg, and vanilla.

4. Combine the wet ingredients with the dry, stirring until just mixed, being careful to not over mix.

5. Spoon the batter into the muffin tins. Combine the remaining sugar and cinnamon and sprinkle evenly over the muffin tops.

6. Bake for 18-20 minutes, or until the tops spring back when lightly touched. Cool on a wire rack.

Fresh outta the oven!

As you can see from the photo of the just baked muffins, we made 20 and the recipe says 12 muffins. I made smaller muffins that were the perfect size for two year old PGS. The original recipe says that you can shred the apples peel and all, but it was easier to peel the apple and shred it that way.