Eggy Peanut Butter Muffins

Eggy Peanut Butter Muffins
  • 30M Total Time

  • 15M Prep Time

  • 9 Ingredients

  • 8 Servings

Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. These Eggy Peanut Butter Muffins are perfect for little hands to feed themselves and are a nutritious option so parents can feel good about serving it at breakfast or snack time.


Recommended for self-feeding infants 9 months+.

Each muffin contains 2g Peanut protein and 1.2g Egg protein.

Sherry Coleman Collins, MS, RDN, LD


  1. Pre-heat the oven to 350 degrees. Spray mini-muffin pan with oil spray.

  2. Mix the dry ingredients, powdered peanut butter through cinnamon, in a medium bowl. In a small bowl, mix the wet ingredients, egg, egg white, puree, and maple syrup if using. Add the wet ingredients to the dry ingredients and mix just until no more flour is visible.

  3. Divide batter among 8 mini-muffin tins. Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


  • 1/4 cup powdered peanut butter
  • 1/4 cup whole wheat flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • pinch cinnamon
  • 1 large egg
  • 1 large egg white
  • 1/4 cup well-mashed/pureed sweet potato or pumpkin puree
  • 1 Tbsp maple syrup (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.