PB&J Muffins

For breakfast last week I made PB&J muffins!! I was scared they’d come out “off” because I’ve tried to bake with peanut flour before and had texture issues, but they were great!!! I wanted more! The best part is that for the entire recipe, it’s 303 calories so I ate them alllll up :D

IMG_8205PB&J Muffins

Makes: 4 Muffins

  • 1/4 cup raw old fashioned rolled oats
  • 1/4 cup peanut flour
  • 1 TBSP coconut flour
  • 3 egg whites
  • 2 TBSP plain Greek yogurt
  • 1/2 tsp almond extract (Optional)
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 4 tsp of sugar free jelly (flavor of choice)

Preheat the oven to 350F. Begin by grinding the oats into a flour. Then add the remaining ingredients except for the sugar free jelly and blend again. Once evenly blended, pour the batter into a muffin/cupcake pan that’s been sprayed with nonstick spray, making 4 muffins. Placve 1 tsp of sugar free jelly into the middle of each muffin. Then bake at 350F for 14-16 minutes, or until the tops are set and firm.

For all 4 muffins: 303 calories; 7 g fat, 35 g carbs (9 g fiber), 34 g protein


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