Maple Peanut Butter “Muffin Top”

Happy 200th post to me, Nutritiously Sweet! I’ve been thinking for the past couple of days what could be the 200th post? I wanted it to be something simple, delicious and of course nutritiously sweet!

You saw my post before of the coconut almond oatmeal cake that was inspired by Chocolate Covered Katie. This recipe one is a bit inspired by her oatmeal cake, but I wanted something that was going to be done quicker. Especially for those lazy days, where we don’t have too much time.

I think you can even mix everything the night before and leave it in the fridge and heat in the morning. Hmm, I’ll have to try that one out.

I also wanted something to resemble the gluten-free “peanut butter” muffins. Sometimes I just don’t have very ripe bananas around, that I don’t eat. And sometimes, I just don’t want to turn on the oven!

Thus, I made the Maple “Peanut Butter” Muffin Top. I think I am going to have a series of muffin tops because these are just so good. These have a texture similar to muffin tops and let’s face it… isn’t that the best part?

I decide to include the nutrition info for this “muffin top.” This is a yummy low sugar breakfast and even though I don’t count calories or journal much anymore, sometimes it’s always good to know! Remember, the info will vary depending on the ingredients you use.

Feel free to play around with the ingredients. I am going to play around with different flavors and I can’t wait to see what I come up with. I used soynut butter instead of peanut butter, but you can use any nut butter of your choice. Enjoy!

Ingredients (Makes Two):

1/2 Cup of Rolled Oats (Not Instant)*

3 Tbsp of Almond Milk*

1 Tbsp Natural Peanut Butter*

1/4 tsp of Baking Powder

1/2 tsp of Cinnamon and Vanilla Extract*

2 Tbsp Sugar-Free Maple Syrup**, divided

1 Packet of Stevia*

1 Tbsp Nuts (Sliced Almonds or Crushed Pecans)

1 Large Egg’s Egg White or 2 Tbsp Egg Beaters

1/2 tsp of Brown Sugar (Optional)

1 Large bowl and 2 small bowls

Non-Stick Cooking Spray

 Mix everything well into the large bowl, saving 1 Tbsp of maple syrup and a little bit of nuts for garnish. Spray the two smaller bowls with non-stick cooking spray and divide the mixture between them.

Microwave “muffin top” for about 2 minutes. Turn upside down onto another plate and let cool. Repeat to second “muffin top.”

Once both are cooled, turn the “muffin tops” around and drizzle them with the remaining 1 Tbsp of maple syrup and sprinkle with a few nuts. Dig in!

 Calories: 180  Sodium: 135mg  Fiber: 4g  Protein: 7g Sugars: 1.5g

*Feel free to make your own substitutions for these ingredients. Use gluten-free oats, to make it allergen friendly. If switching the sugar make it 1 tsp of sugar of your choice. You can also use any kind of extract sugar as almond, maple, etc.

**If you would like, use pure maple syrup instead, but sugars will go up to 13g, sodium would reduce to 110mg and calories would be 230 per “muffin top.”

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