Healthy Peanut Butter & Jelly Muffins! These almond flour PB&J muffins are creamy, protein-packed & lightly sweetened with fresh strawberries. Take one with you for a healthy snack on the go! Gluten Free + Low Calorie
As a spin instructor, it’s hard coaching people of various fitness levels. When I was teaching spin last week, I found myself saying the same things over and over trying to get people who were just cruising along to work a little harder. You can tell who the people are that need a little extra coaching and motivation.
I think a lot of people come to spin classes thinking it’s going to be an easy, low impact workout, but it’s quite the opposite. Spin classes are high intensity workouts and to get the most out of them you have to push yourself.
I kept trying to coaching them through the drills in different ways. Finally, I told the class if they want to see change they have to push themselves out of their comfort zones (something I tell my nutrition clients all the time too). That seemed to click for some people and suddenly a few were working harder. At the end of class, one of my regulars told me “you’re a great coach.” It was that moment I realized I may not reach everyone, but I do reach a lot more people then I give myself credit for.
The same goes for this blog. I question myself a lot. Then, out of the blue I’ll get a new client who’ll tell me they’re been reading for months, sometimes following me for years and how everything I say resonates with them. Questioning yourself is easy. Trusting yourself is not.
This has nothing to do with Healthy Peanut Butter & Jelly Muffins other than to say sometimes you have to be willing to step out of your comfort zone. Whether it’s eating healthier, trying a new food, working out, doing something that isn’t comfortable to you is how you grow. It’s how you build confidence in yourself.
Munch on that while you munch on these Healthy Peanut Butter & Jelly Muffins! Made mine with almond flour so they’re lower in carbs, but oat flour will work in this recipe. I used fresh strawberries instead of jam or jelly. Both tend to have added sugar so I try to avoid them. When you blend the strawberries in the batter you’re getting homemade jelly anyway. These muffins are higher in fat, but in the good kind of fat and higher in protein. You really can’t go wrong with these goodies!
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- Preheat oven to 375 F. Prepare a muffin tin with cooking spray.
- To a food processor, add the eggs, extra virgin olive oil, peanut butter, sea salt, applesauce, sugar and strawberries. Process on high until smooth.
- Add the baking powder and flour. Process just until combined.
- Transfer the batter to the muffin cavities dividing it evenly for 14 muffins.
- Bake at 375 F for 15-17 minutes.
- Remove from the oven and place on a wire baking rack to cool 5 minutes.
- Store in the refrigerator up to 5 days or the freezer 1 month.
What I Used For The Recipe
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