PB&J PROTEIN JUMBO MUFFINS

FATS

4

CARBS

PROTEINS:

16

21

Serves:

6

Type:

Breakfast

Key Ingredients

Muffins

Ingredients

50g Level-1 or Protein of Choice
36g Powdered PB
36g Coconut Flour
30g All Purpose Flour
10g Zero Cal Sweetener of your choice
12g Baking Powder
275g Plain NonFat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
120g Raspberry Low Carb Jam Recipe
30g Crushed Peanuts

Preparation

1. Preheat oven to 350 degrees F. Add all of the dry ingredients into a bowl and mix. Place the wet ingredients in a separate bowl and mix. Combine dry ingredients with wet and mix until smooth.
2. Spray muffin tins (I used jumbo muffin molds) with non stick butter spray and add batter to the halfway point. Add jam to the middle and then cover with more batter. Repeat this process for all 6 muffins.
3. Bake for 25-30 minutes. When there is cracking in the tops of the muffins and a golden color, they are ready.
4. Add to cooling rack and enjoy! I love to keep these in tupperware in the fridge to snack on through the week! They will last for 7-10 days!