
04 Jun Jumbo PB&J Muffins
Jumbo PB&J Muffins Recipe
Ingredients:
50g @bioxperformancenutrition Chocolate Peanut Butter Isolate Powder
36g @bioxperformancenutrition Nutri-Nut
36g Coconut Flour
30g All Purpose Flour
10g Zero Cal Granulated Sweetener
12g Baking Powder
275g Non-Fat Plain Greek Yogurt
275g Egg White
100g Unsweetened Apple Sauce
90g No Sugar Added Jam (I used Dora Low Carb Jam from Walmart)
36g Peanuts, chopped
Directions:
1. Preheat oven to 350F
2. Add dry ingredients to a bowl and mix. Add wet ingredients to a separate bowl and mix.
3. Combine dry ingredients with the wet and mix until smooth
4. Spray muffin tins (I used jumbo silicone muffin molds) with non-stick baking spray
5. Using a cookie scoop, add 2-3 scoops of batter to the molds (Makes 9 muffins). Add 10g of jam to each then cover evenly with the rest of the batter
6. Top each muffin with 4g of chopped peanuts
7. Bake for 25-30 minutes* or until a toothpick comes out clean. You will notice cracking and a nice golden colour at the tops of the muffins when they are ready.
8. Allow to fully cool on rack and enjoy!
Notes:
Store in the fridge and they should last 7-10 days. Place them in the microwave for 8-10 seconds for extra deliciousness!
*my muffins took closer to 35 minutes to fully cook
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