PB&J Muffins
Healthy Peanut Butter and Jelly Muffins! These almond flour pbj muffins are creamy, protein-packed & lightly sweetened with fresh strawberries. Take one with you for a healthy snack on the go!
Servings: 14 muffins
Ingredients
- 1 1/3 cups almond flour
- 1/3 cup extra virgin olive oil
- 1/4 cup unsweetened almond milk or milk of choice
- 2 teaspoons baking powder
- 2 eggs room temperature
- 1/2 cup creamy peanut butter or nut butter of choice
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut sugar or sugar of choice
- 1/2 cup strawberries fresh
Instructions
- 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 until combined. Transfer the batter to the muffin cavities dividing it evenly for 14 muffins.
- Bake 15-17 minutes. Remove from the oven and place on a wire baking rack to cool 5 minutes.
Notes
- Oat flour would work well as a substitute for the almond flour in this recipe.
- Store in the refrigerator up to 5 days or the freezer one month.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 187kcal | Carbohydrates: 8.5g | Protein: 5.5g | Fat: 15.8g | Saturated Fat: 2.3g | Cholesterol: 26.7mg | Sodium: 96.4mg | Fiber: 2.4g | Sugar: 4.7g