Breakfast/ Dessert/ Recipes/ Snacks

Favourite PB & J Muffins

 

These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon.  They freeze exceptionally well too.  Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).

Favourite PB & J Muffins

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By The Grateful Plate Serves: 12
Prep Time: 10 mins Cooking Time: 25-30 mins

These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon. They freeze well. Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).

Ingredients

  • 3 ripe bananas, mashed
  • 3 large eggs, room temperature
  • 1/4 cup natural peanut butter
  • 3 Tbsp avocado oil
  • 2 Tbsp pure maple syrup
  • 3 large pitted dates, chopped
  • 2 tsp pure vanilla extract
  • 1/3 cup almond flour
  • 2 Tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup homemade strawberry-rhubarb chia jam (or other of your choice)
  • 1/4 cup mini non-dairy chocolate chips (optional)

Instructions

1

Preheat oven to 350˚F. Line a 12-cup muffin tin with paper liners.

2

In a food processor, combine bananas, eggs, peanut butter, oil, maple syrup, dates and vanilla. Let sit for a few minutes allowing dates to soften a bit.

3

In a large bowl, add almond flour, chia seeds, baking powder, baking soda and salt. Stir gently with a whisk until combined.

4

Blend wet ingredients at high speed until smooth. Add wet ingredients to dry. Fold until well combined.

5

Using regular sized ice cream scoop, divide batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of jam. Add a three-finger pinch of non-dairy chocolate chips to each muffin now as well, if using. Using the tip of a paring knife, swirl the jam and chocolate chips into the batter.

6

Bake about 25-30 minutes, when toothpick inserted in centre comes out clean. Muffins will have a little belly button in the centre where the jam causes them to sink slightly. No worries. They are both delicious and adorable 😉 Cool on wire rack until cool enough to handle, then remove from tin and allow to cool on rack completely.

 

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