Today we are celebrating the Peanut! It’s a great source of protein and fat that can easily be added to salads, stir-frys, trail mix, cookies, muffins, or simply a handful as a snack. This recipe utilizes peanut butter (and who doesn’t like peanut butter?). Peanut butter balls are a fast and simple snack that will give your kids energy after playing sports, during/after school or even for breakfast! They are so universal! So whip up a batch of them with your kids. You can put them in the freezer to keep them fresh, and pull them out to throw in their lunch box! Or bake them at 350 degrees for 8-10 minutes to make a chewy cookie. Yum!
*For those with peanut allergies, you can substitute sun butter or almond butter and they will love them just as much!
Yields 12 regular muffins or 24 mini muffins
- 1 cup unsweetened applesauce
- 2 Tbsp unsalted butter, melted and slightly cooled
- 1/3 cup sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2-4 Tbsp sprinkles (the classic kind, not nonpareil style)
- Preheat the oven to 375 degrees. Add muffin liners to muffin tin, or grease tin well if not using liners.
- In a large bowl, whisk together applesauce, butter, sugar, eggs, milk, and vanilla extract.
- Add in the flour, baking powder, baking soda, and salt. Stir until just combined.
- Add the sprinkles and mix through very gently to avoid color bleeding from the sprinkles.
- Divide batter equal among each well of the muffin tin, using about 1 ½ tablespoons per cup.
- Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin, comes out clean. Let cool slightly and enjoy.
You can use sweetened applesauce if that’s what you have on hand or perfer. Just cut the sugar down to ¼ cup.