Jumbo PB&J Muffins

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⁣

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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!⁣
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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⁣