This is a Jen original and these are so good! Gluten-free and perfect for you to eat while working towards your physique goals. No crappy sugar or flour so these are perfect for your kiddos, too!
Pass this on to your mom, girlfriend, and friends.
Preheat oven to 350 degrees
Combine:
1/4 cup almond flour**
1/4 cup PB2 or peanut flour**
1/2 cup oat flour (you can find this at most local grocery stores in the "health food" section)
3 scoops vanilla protein powder (I used the 365 Whole Foods vanilla whey)
1/8 cup Stevia or Splenda, more or less depending how sweet you want them.
1/4 teaspoon salt
1/2 teaspoon baking powder
**If you don't have PB2 or peanut flour, or almond flour, you can substitute oat flour. Just keep in mind it'll raise the carbs a bit, lessen the peanut butter flavor, and they won't be quite as moist.
Mix altogether, then add in:
1/2 cup unsweetened applesauce
1/2 cup skim Ricotta cheese
3 egg whites
1/2 teaspoon vanilla
Combine altogether to make the muffin batter. Spray muffin tins with non-stick cooking spray. Fill 11 of the muffin tins 1/3 of the way with batter. Scoop 1/2 Tablespoon of all natural peanut butter and 1/2 Tablespoon of sugar-free jelly into the center on top of the batter.
Use the remaining muffin batter to cover the peanut butter and jelly so that the muffin tins are now 2/3 full and you can't see any of the peanut butter or jelly.
Bake at 350 degrees for about 10 - 11 minutes. The centers will still be slightly soft because of the peanut butter and jelly inside of them, so watch the edges. When they are just starting to turn golden, take them out.
The peanut butter and jelly inside will be extremely hot and runny, so let them cool completely before cutting them open or serving them!
Wait til cool before cutting open, or it'll all ooze out.
Makes 11 muffins
Macronutrient breakdown per muffin:
Protein: 11 grams
Carbohydrate: 11.5 grams
Fat: 6 grams
Calories: 144
Best to store these in the fridge after a day or two. They are best warmed up for a few seconds in the microwave.