Peanut Butter Protein Muffins

Peanut Butter & Jelly Protein Muffins

Peanut Butter & Jelly Protein Muffins

By: The WellBeing Team

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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