Eggy Peanut Butter Muffins

Eggy Peanut Butter Muffins

30m total time

15M prep time
9 ingredients
8 servings
Rating
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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

Ingredients
Directions

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.