Last weekend, we stayed home again because of all the snow, and I felt like making muffins with Landon.
There was just one problem: we didn’t have any eggs left. And the car was covered in snow and ice, so getting eggs wasn’t an option.
I had my heart set on baking with L, so I quickly searched for eggless muffin recipes on our iPad.
I found one on Pinch of Yum for peanut butter honey muffins that sounded easy, and we had all the ingredients.
And my, were these muffins easy to make! Just one bowl and no electric whisk needed. My kind of easy recipe.
Here it is! Just in case you run out of eggs and want to make muffins one day.
Ingredients for Peanut Butter Honey Muffins
- 1 cup flour (I used organic whole wheat)
- 1½ teaspoons baking powder
- pinch of salt
- 3 tablespoons (chocolate) peanut butter (crunchy or smooth)
- 3 tablespoons honey (agave nectar if vegan)
- 2 tablespoons oil
- ¾ cup milk (almond or soy if vegan)
- Preheat the oven to 350 degrees. Mix the flour, baking powder, and salt.
- Add the peanut butter and oil, and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about ¾ full) and bake for 10-12 minutes, until tops spring back when you touch them.
If the batter is not runny enough to pour it into the tins, add a little more milk.
This recipe will make only 6 muffins, so double the recipe for 12.
I thought we’d have enough batter for 8, but dividing the batter in only 6 parts will ensure that the muffins will fill the tin (or baking cups in our case) to the top.
I used baking cups to make the cleanup easier, and as you can see I didn’t fill them enough.