Friday, January 25, 2013

Peanut Butter and Jelly Muffins, Grain/Gluten Free

These muffins feel like dessert, but they're not!  No oil in these, no refined sugars at all, no grains, no gluten, and can easily be dairy free too.

PB&J Muffins, Grain/Gluten Free
1 3/4 cups peanut flour (mine is 12% fat, light roast, Protein Plus! from
2 tbsp coconut flour
2 eggs
1 6 oz container yogurt (I used plain full fat yogurt, but you can use greek, coconut milk yogurt, etc)
35 drops alcohol free liquid stevia
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/4 cup (nut)milk
about 1/2 cup no sugar added, just fruit jam

In a large mixing bowl, combine your flours, baking soda, salt and whisk well.  In a separate bowl, combine your eggs, yogurt, (nut)milk, stevia, and vanilla extract.  Pour wet into dry and spoon into lined muffin pan.  With a teaspoon, drop dollops of jam onto each muffin, and mix into the batter just a bit with a toothpick.  It's up to you how much jam to put in each cupcake, but don't overdo it.  A little goes a long way!  Bake at 350 until golden brown, about 25 minutes or so.  This made 9 cupcakes for me.  For a sweet, protein filled muffin, this is definitely a winner.  If you enjoy and can tolerate peanuts, give this recipe a try!


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