Mini Whole-Wheat Muffins

These whole-wheat muffins are great for breakfast or an afternoon snack. To reduce the carb content, I used Truvia Baking Blend in place of granulated sugar. For extra protein, I used Greek yogurt in place of milk, 1 extra egg, and a peanut butter topping.

Makes 18 mini muffins
Serving size: 1 muffin

Ingredients

• 2 cups whole wheat flour
• ¼ cup Truvia Baking Blend
• ½ tsp. salt
• 1 tbsp. baking powder
• ½ tsp. cinnamon
• ½ tsp. pumpkin spice
• 1 container (5.3 oz.) of Chobani vanilla Greek yogurt (I used the non-fat version)
• 3 eggs
• ¼ cup vegetable oil
• Peanut butter (1 tsp. for each muffin)

Directions:

1. Preheat oven to 350 degrees
2. Spray muffin tin with baking spray
3. Combine dry ingredients in large mixing bowl
4. Combine wet ingredients in separate bowl, whisk together until well combined
5. Pour wet ingredients into dry ingredients, mix together with fork until well combined
6. Using mini muffin scoop, fill each cup of muffin tin to ½ to ¾ full.
7. Bake muffins in over at 350 degrees for approximately 15 minutes
8. Remove from oven
9. Put muffins on cooling rack. Allow muffins to cool for 10 minutes.
10. Top each muffin with 1 tsp. of peanut butter
11. Enjoy!