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.

 

Breakfast Strawberry Rhubarb Chickpea Flatbread

 

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack.  For a delicious dessert or breakfast top slices with coconut yogurt and more berries!

Breakfast Strawberry Rhubarb Chickpea Flatbread

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
  • 1/2 cup sliced strawberries + more for serving
  • 1/2 cup sliced rhubarb, fresh or frozen
  • vanilla coconut yogurt for serving if desired

Instructions

1

In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!