For the PB +J Lovers: PB & Jelly Muffins

I was checking my desserts list and how is it possible that I did not have any muffin?!?! So I began with the basic, Chocolate Chip Muffin and then, by searching recipes I found these PB and Jelly Muffins which I modified a lot.

I used my own peanut butter and also made a berry jam. It was very easy. I just heated 2 cups of berries and then, carefully, mashed them.

The  jam inside the muffin batter adds a nice sweetness and texture and also, depending on the jam you make it will affect the color. For example, I did a berry jelly and it turned my batter between blue and purple. The peanut butter as a topping adds a goey texture and an incredible baked peanut butter flavor.

These babies are packed with 5g of protein 12g of carbs 1g of fiber and 1g of fat. So they can easily fit in your macros and you can even eat two of them without any guilt.

Ingredients:

yield: 12 muffins

3/4 cup flour

1/4 cup pea protein

1/2 cup peanut powder

A pinch of sea salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1.5 tsp baking powder

2T chia seeds

1/4 cup water

2/3 almond milk

3T organic agave

another 1/4 cup of water

1/4 cup strawberry jam

For topping:

Strawberry jam

Peanut butter

Procedure:

1- Preheat the oven at 350° F.

2- Set upthe chia seeds with 1/4 cup of water and let soak.

3- In a bowl, mix all of the dry ingredients first.

4- Slowly, mix in the almond milk, water and strawberry jam and finally incorporate the vegan egg.

5- Pour approximately, 2T of the muffin batter into the muffin cups. Topped each muffin with 1tsp of the jellyand peanut butter.

6- Bake for 20 mins, let cool a bit and enjoy!

Nutrition facts: 1.37g Fat 12.8gCarbs 1.34gFiber 5.19gProtein

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