Who doesn’t love a yummy peanut butter and jelly sandwich? I know I do, but I don’t eat them very often. They are pretty much loaded with carbs and fat, contain very little protein, and leave me hungry for more.
These muffins take the classic sandwich up a notch and to a whole new level – and if they are one of my recipes, you know they are packed with protein to keep you feeling fuller longer, nutritious, delicious and of course, SUPER easy to make! For those that follow a gluten free diet, you can enjoy these scrumptious muffins too!
These babies are bursting with major flavor! One bite into them and you will know what I am talking about! They are soft, fluffy, decadent and packed with so many flavors your tastebuds are sure to go wild! The good news is that you can eat them with no guilt, because they are good for you and won’t sabotage your health and fitness goals one bit!
My peanut butter and jelly muffins are so outrageous I can’t wait for you to try them!
1 medium or large banana, mashed
1 egg, beaten
4 Tbsp Almond Meal
1 Tbsp Tapioca Starch
1 scoop Quest Multi Purpose Protein Powder
1 1/2 tsp Coconut oil, melted
2 Tbs sugar free syrup
1 Tbs Sweetener of choice (I used Swerve)
1/4 cup unsweetened applesauce
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 cup smooth peanut butter
1/4 cup fruit preserves of choice (I used Polaner All Fruit Sugar Free with added Fiber)
- Preheat oven to 350 degrees.
- In a medium bowl combine the mashed banana and egg.
- Mix the rest of the ingredients except the peanut butter and jelly.
- Fill half the batter into the baking cups.
- Place 1 teaspoon of the peanut butter and jelly side by side on top the batter.
- Pour the rest of the batter over the muffin.
- Bake for 18 minutes.
Makes 5 large muffins
213 Calories, 10g protein, 23g carbs, 12g fat in each muffin
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