Peanut Butter Whole-Wheat Muffins - Makes 12 servings

Ingredients:

Nonstick spray
1 cup whole-wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 large egg, at room temperature

1/3 cup packed light brown sugar
6 Tbsp crunchy natural peanut butter
1/4 cup no-sugar applesauce
2 Tbsp canola oil
3/4 cup fat-free milk
1 tsp vanilla extract

Instructions:

Preheat the oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside. In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.

Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full. Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature. Serving size: 1 muffin.