These PB&J Muffins will remind you of your favorite childhood snack! They’re tasty, fluffy and easy to make.
These PB&J Muffins have easily become my favorite! Recently, husband and I have been craving peanut butter and jelly sandwiches...so what better way than to make them into a healthy morning muffin!
Yay! Have a fantabulous day!!!1 1/4 cup Oat flour (or regular flour)
1/4 cup Oat flour (or regular flour)
2 teaspoons Baking powder
1/4 teaspoon Salt
2 eggs (or 1/2 cup egg whites)
1/2 cup Greek yogurt
1/2 cup Peanut butter divided
1 cup frozen blueberries
1/2 cup protein powder
Directions:
Preheat the oven to 350 degrees. Spray a muffin pan with cooking spray (or you can use parchment liners).
Mix all of the ingredients except for the berries and 1/4 cup of the peanut butter together in a large bowl until combined. Gently fold the berries into the mixture, being careful not to over mix.
Scoop mixture into prepared muffin pan tins. Add the remaining 1/4 cup of peanut butter to the top of each muffin (this step is optional, you can add all of the peanut butter into the batter in step 2 as well) and bake for 20-25 minutes (or until a toothpick comes out clean).
Recipe makes 12 muffins
2 muffins per serving
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These are ok. Not my fave. Prob wouldnt make again. Very thick and dense. I only got 6 out of the batter. I think i overmixed because they were a dry. I should have saved half the peanut butter to top it with.
On the new pb&j muffin recipe 1/2 cup protein powder is mentioned twice in the ingredients part. But not in the directions part. So is it one 1/2 cup protein powder in the batter & another 1/2 cup protein powder mixed into the peanut butter for the top. Or is it just one 1/2 cup protein powder just for the batter & that’s it?