In the hustle and bustle of our daily lives, it's easy to forget that breakfast is the most important meal of the day.
We've all been there - rushing to get the kids ready for school, struggling to make it to that early morning meeting, or simply feeling the pressure of a jam-packed schedule.
But fret not, dear readers, because we've got the perfect solution to those chaotic mornings – our easy, no-bake Peanut Butter Breakfast Muffins!
- 3/4 cup of Powdered Peanut Butter - PBFit
- 2/3 cup of Chocolate Protein Powder
- 1/4 Teaspoon of Sea Salt
- 1 1/2 cups of Uncooked Old Fashioned Rolled Oats
- In a large mixing bowl, whisk together the powdered peanut butter, protein powder, and sea salt. Stir in enough water to create a texture similar to traditional peanut butter, 1 1/4 to 1 1/3 cups. Stir in the oats.
- Line a 12 cup muffin tin with paper liners. Divide the peanut butter mixture evenly among the paper liners, pressing firmly to fill the cups. Freeze for at least one hour. You can use a 6 cup muffin tin and fill the paper liners to the top for a larger 3 point muffin.
- Serving size is one muffin.
- Gather Your Ingredients: Ensure you have all your ingredients ready to streamline the process. You'll need PB2 Peanut Butter Powder, rolled oats, chocolate protein powder, and a few other items for flavor.
- Choose the Right Protein Powder: Select a high-quality chocolate protein powder with minimal sugar and fat content. Check the label to ensure it's Weight Watchers-friendly.
- Use Old-Fashioned Rolled Oats: Opt for old-fashioned oats as they provide a hearty texture and help hold the muffins together.
- Add Fresh Fruit: Consider adding diced bananas, strawberries, or blueberries for a natural sweetness and a burst of fresh flavor.
- Control Sweetness: If your protein powder is sweetened, be mindful of adding extra sweeteners. You may not need as much sugar or sweetener as you think.
- Consistency Matters: Mix your wet and dry ingredients thoroughly to ensure a consistent texture. This will help the muffins hold together without being too crumbly.
- Balance Wet and Dry Ingredients: If the mixture appears too wet, add more oats or protein powder. If it's too dry, add a touch of almond milk or yogurt to achieve the right consistency.
- Use a Silicone Mold: Silicone muffin molds are ideal for no-bake muffins. They make it easy to remove the muffins without sticking.
- Chill the Mixture: Refrigerate the mixture for at least 30 minutes before shaping it into muffins. This makes it easier to work with and helps the flavors meld.
- Portion Control: Use a cookie scoop or a measuring cup to portion out the muffins evenly. This ensures consistent serving sizes for better calorie and point tracking.
- Customize Flavors: Add a pinch of cinnamon, vanilla extract, or a dash of sea salt to enhance the flavor of your muffins.
- Top with Extras: Sprinkle some extra chopped nuts, cocoa nibs, or mini chocolate chips on top for a delightful finish.
- Proper Storage: Store the muffins in an airtight container in the fridge or freezer to keep them fresh and prevent them from drying out.
- Experiment with Toppings: Consider topping the muffins with a dollop of Greek yogurt, a drizzle of honey, or a few fresh berries when serving for added pizzazz.
- Track Your Points: If you're following the Weight Watchers program, keep track of the points for each muffin to stay within your daily limits.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 74
- Sugar: 0.5 g
- Sodium: 87.4 mg
- Fat: 0.8 g
- Carbohydrates: 10.9 g
- Protein: 4.9 g
- Cholesterol: 0.2 mg
Keywords: No Bake Peanut Butter Breakfast Muffins