These super high protein (and gluten and dairy free!) muffins will bring back the best memories of your elementary school lunch hour – minus the awkward braces and hopscotch-picking team years!
I joked with my roommates, friends, and boyfriend the other day about all of the phases I went through as a middle schooler and high schooler. Each phase maybe lasted 3 months, and boy are my journals embarrassing during those times. There was the goth phase – that included dyed black hair, lots of piercings, and too much Coldplay. There was the skater girl phase – that included an actual skate board, a boyfriend with loooong hair, and enormous Vans sneakers. There was the classic rock phases – that included bi-weekly trips to the local secondhand CD store where they would reserve special albums for me. Around 10th grade I relaxed a bit and became more like myself – somewhat nerdy, somewhat preppy, always ambitious, supremely girly. The one thing that was constant throughout it all? My mom packed my lunch every day, and I happily ate it. And there was often a PB&J on sprouted grain whole wheat bread (with organic PB and natural jam).
I grew up as the kid that had the healthy lunches that no one wanted to swap with. My cut up carrots were no comparison to that other girl’s ritz crackers. I got a Luncheable ONCE a year on my birthday, and it was a BIG deal. I am eternally grateful that I grew up in a healthy household where my parents set balanced examples from the start – for food, for exercise, for work, for sleep, etc. But yeah, my lunches were never the envied ones. When I started high school and my high school sweetheart would share his school-bought cookies with me everyday, now that was love. But I never tired of those PB&J on sprouted grain bread. There is something about a PB&J that is so SATISFYING. When we went on our backpacking trip to Big Sur, our PB&J’s for lunch might as well as been the most decadent of truffle risottos – we were in heaven. When you’re on the beach, there’s nothing better than a PB&J. Especially one that my mom has made. We have a group of friends who go to the beach together most Sundays during the summer in Santa Monica, and everyone fights over different families’ PB&Js. It’s always better when you’re not the one to make it, no?
So on to these PB&J muffins. They are certainly a new way of approaching the PB&J – there’s no wheat, there’s no plastic bag involved, and they are even higher in protein. I used Protein Plus Peanut Butter Flour, which I learned about from Fit Foodie Finds back in the day. Combined with oat flour, it’s a whole-grain and protein filled way to eat your classic sandwich. I used almond milk to keep them dairy free, and there is no added oil. The only sugar that is used is a bit of coconut sugar, which I’ve been using in lots of my baked goods recently.
If you truly need any more reasons as to why these are so great, even Nate approved. And he is certainly my hardest critic! I’ve had baked goods described to me as a “rough experience” before, so you know if he liked a healthier item that I’ve put together, it will get a thumbs up from the pickiest of eaters. These have a great mix of healthy fats, protein, and carbs, and I think they would make a great breakfast on-the-go! And they certainly bring back all of that PB&J nostalgia from childhood, although I certainly don’t think I’ll EVER be too old to enjoy a good old fashion peanut butter and jelly sandwich.
- ¾ cup peanut flour
- ¾ cup oat flour
- ⅓ cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup almond milk
- 2 tbsp peanut butter
- appx 8 tbsp organic strawberry preserves
- 2 tbsp crushed peanuts
- Preheat oven to 375 degrees F
- Mix peanut flour, oat flour, coconut sugar, eggs, vanilla extract, almond milk and peanut butter until well combined
- In a lined muffin tin, pour the batter until it is about half way up the liner
- Spoon 1 tbsp jelly into each muffin
- Top with a little more batter, until the muffin is ¾ of the way to the top
- Sprinkle with some of the crushed peanuts, and press down the peanuts slightly so they bake into the muffin
- Bake for 25 minutes, or until a toothpick or knife comes out clean
- Remove and let cool on a wire rack
- Store in the fridge!
If you like these, you’ll love: Paleo Peach and Ginger Muffins