Peanut butter jelly time, peanut butter jelly time!
These are hands down– the best!
If you aren’t keen on the jelly center, you have the freedom to stuff these little guys with anything! ANYTHING- you want!
I must say, that’s the one thing I’ve enjoyed so much about being in the kitchen, the creativity!
Need some ideas?
Try peanut butter/almond butter, sprinkles, mini candies, coconut flakes, cacoa nibs/chocolate chips, nuts, bananas or berries!
Craving a specific donut? Stuff these muffins with that specific filling!
Want additional protein benefits? Add water to your protein powder to create a icing-like texture to use for a filling.
Ingredients for dry
1 cup oat flour
2 Tbsp coconut flour
3/4 cup stevia/granulated sweetener of choice
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup vanilla greek yogurt (it has to be greek because of the thicker consistency)
1/4 cup peanut butter
1/3 cup unsweetened almond milk
2/3 cup egg whites
1/2 tsp vanilla extract
Ingredients for filling
homemade jam or jam of choice
Mix dry ingredients and wet ingredients separately, and then combine.
Distribute about 1.5 tsp of batter into the bottom of each tin compartment.
Drop about 1/2 tsp of jam into the center of each tin, on top of the batter. Cover the jam with another heaping tsp of batter. I managed to make 32 mini-muffs.
Bake at 350 for 10-12 minutes in a regular oven or 8-10 in convectional.
Next time I will try a peanut butter AND jelly filling!
Eat your hearts out!