PB&J Muffins

 

 

 

 

I don’t know why, but ever since I was a little kid, there is NOTHING I like better than PB&J.  Whether it be on a sandwich, oatmeal, or muffins, this combo just never gets old for me.

I have been experimenting a lot lately with different flour blends and I have been really enjoying combining oat & almond flour as a base!  The almond flour gives the muffins a nice moist & nutty flavour!
Since I usually am only baking for myself, the below list of ingredients makes 5 muffins (enough for me to enjoy one everyday during the week).  However, if you share your snacks with others, you can easily double this recipe.

Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup of oat flour (oatmeal blended into a flour)
  • 1/4 cup of peanut butter powder
  • 1 tbsp manuka honey/coconut sugar
  • 1/4 cup of egg whites
  • 1/2 cup of unsweetened almond milk
  • Dash of cinnamon, baking soda & baking powder
  • Raspberry jam

Directions:

  1. Pre- heat oven to 350 & line 5 muffin cups.
  2. Mix together all of the dry ingredients in one bowl.
  3. In a separate bowl, mix together all of the wet ingredients. Pour the wet ingredients onto the dry ingredients and mix thoroughly.
  4. Fill each muffin cup half full of mixture.  Add 1 teaspoon of raspberry jam to the center of each muffin cup.
  5.  
  6. Top each muffin cup with a small amount of muffin batter just to cover the raspberry jam.
  7. Bake in oven for about 13-15 minutes. Leave in muffin tin for 5 minutes, then remove and cool.
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