The classic PB&J sandwich in healthy, muffin form!! Gluten free, no flour, no sugar, and delicious!
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Step 1: PB&J Muffins
1 scoop MTS peanut butter fluff protein powder (30g)
1/2 cup canned pumpkin (120g)
3 T egg substitute (46g)
2 T PB2 (12g)
2 T sugar free jelly (34g)
1/2 t vanilla
1/2 t baking powder
sweetener to taste
Add everything but the jelly into a bowl and mix.
If it seems too thick, add a little milk.
Fill muffins cup with batter about 3/4 of the way.
Put a dollop of jelly in the middle of each muffin and push it down.
Bake at 350 for 25-30 minutes.
You can sub vanilla protein if you don't have peanut butter
Any nut butter or peanut butter will work in place of PB2
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