
By Paul Scally
Peanut Butter and Jelly Muffins
6 steps
Prep:15minCook:24min
Blueberry muffins are a classic quick grab and go breakfast for a reason, but they're traditionally loaded with added sugars. These ones however are much healthier than the classic though, packing fiber with oat flour, and avoiding tons of added sugars and unhealthy fats. To make in a loaf pan, or to make into chocolate muffins, check out my variations below:
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Updated at: Wed, 11 Dec 2024 01:02:11 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
9
Low
Nutrition per serving
Calories147.1 kcal (7%)
Total Fat6 g (9%)
Carbs19.3 g (7%)
Sugars6.9 g (8%)
Protein5.3 g (11%)
Sodium94.8 mg (5%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Wet

330gbananas
large, overripe, mashed

½ cupPlain nonfat greek yogurt

¼ cupnatural peanut butter

¼ cupunsweetened applesauce

1egg

40gmaple syrup
Dry
Mix ins
Brushing
Instructions
Step 1

To a large bowl, mash the bananas. Add in the other wet ingredients






Step 2

In a separate bowl, whisk together the dry ingredients




Step 3

Add the dry ingredients to the wet ones and mix until just combined. Fold in the blueberries

Step 4

Grease a muffin pan with spray and spoon in the batter
Step 5

Bake for ~24 minutes at 350F (muffins should be about 205F and toothpick will come out clean).
Step 6

Optionally, brush tops of muffins with melted butter. Let cool in pan for 10 minutes then transfer to a wire rack or plate

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