Peanut Butter & Jelly Protein Muffins
Peanut Butter & Jelly Protein Muffins
This recipe includes JS Health protein powder to make these muffins a super-filling and energising snack or breakfast option. You can also mix up the jam flavour; blueberries also make a delicious jam.
Servings
8
Prep time
Cook time
Recipe
DF, GF, V
Ingredients
- Coconut oil, to grease
- 2 cups almond meal
- ¼ cup JSHealth Vanilla Bean Protein + Probiotics powder
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 eggs, whisked
- ¼ cup maple syrup
- ¼ cup coconut oil or butter, melted
- 1 tsp vanilla extract
- ¼ cup milk of choice
- 2 tbsp smooth peanut butter
Chia Jam - ½ cup raspberries
- ½ tbsp chia seeds
- 1 tsp maple syrup
Method
- Preheat the oven to 180ºC and line a muffin tray with 8 muffin liners. Spray or grease the liners lightly with coconut oil.
- Start with the chia jam. Place all the ingredients into a small saucepan over a medium-high heat. Allow to simmer for 3–4 mins. Use a spoon to break up the berries. Once the mixture has thickened and resembles a jam-like texture, remove from the heat.
- Place the almond meal, Protein + Probiotics powder, baking powder and cinnamon in a large mixing bowl and stir to combine.
- In another mixing bowl, whisk the wet ingredients together.
- Pour the wet ingredients into the dry and stir to combine.
- Divide the mixture between the muffin liners. Use a spoon to create a small indent in the centre of each muffin. Fill the indent with 2 tsp chia jam.
- Bake in the preheated oven for 20–25 mins, or until cooked through. Transfer to a wire rack to cool.
- Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
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