Peanut butter jelly muffins

I am back with a new recipe! Popularised by the American culture – ‘peanut butter jelly’ seems to be a hit with everyone as you guys were so keen for this recipe! These muffins are totally divine as well as being a good source of protein, healthy fats and vitamins. Yes, they are a sweet treat but they are low in sugar and provide nutritional value!

Ingredients (makes 6-8 muffins)

  • 2 cups of self-raising wholemeal flour
  • 1/3 of a cup of coconut sugar
  • 1 scoop of ThatProtein peanut butter protein
  • 1 large mashed banana
  • 1 teaspoon of vanilla essence
  • 2 medium eggs (or flax seed eggs for vegan option)
  • 1 1/4 cups of cashew milk
  • 1/2 a cup of ground almonds
  • A jar of smooth Whole Earth peanut butter  – (you won’t need the whole jar- I usually use Meridian peanut butter but I have found for this recipe that whole heart spreads better!)
  • 1/4 cup of crushed walnuts plus extra for decoration.
  • My homemade chia seed jam (note- this is for the filling- you can also make this recipe without the jammy middle) or substitute supermarket purchased jam.
  • 1 teaspoon of baking powder.

Method

  • Preheat the oven to 180 degrees celsius and prepare a cupcake baking 6 lined with 6 paper muffins cases.
  • In a bowl, combine all the dry ingredients. This includes the flour, sugar, ground almonds, protein powder and baking powder.
  • In a separate bowl, beat the eggs and mash the banana and combine with the vanilla essence, and cashew milk. Gradually add this to the dry ingredients, mixing well with a wooden spoon.
  • Stir in 2 tablespoons of the Whole Earth peanut butter then mix in the crushed walnuts.
  • Spoon a tablespoon of mixture into each prepared muffin case, then add a heaped teaspoon of jam on top. Then top up the muffin case with more cake mixture. This will give you your jammy filling!
  • Bake in the oven for approx 18 minutes (until knife comes out clean) and allow to cool completely before topping your muffins.
  • Using the Whole Earth peanut butter, spread on top of the muffins and sprinkle with a few walnuts.
  • You can keep these muffins chilled in the fridge in a sealed container for 5 days.

Enjoy!

You may also enjoy my banana and peanut butter protein bread!

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4 thoughts on “Peanut butter jelly muffins

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