Peanut Butter Protein Muffins Food

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

PEANUT BUTTER PROTEIN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, sift together oat flour, whole wheat flour, cocnut flour, baking soda, and salt.
• Separate the egg whites from the egg yolks.
• In a medium bowl, mix together the egg yolks, brown sugar, peanut butter, yogurt, milk, ground hemp seeds, melted butter, stevia, and vanilla.
• Stir wet ingredients into the dry ingredients just until combined and let sit.
• Meanwhile, whip the egg whites until they form soft peaks.
• Fold the egg whites into the batter.
• Spoon into lined muffin tins.
• Bake at 400 degrees for approximately 15 minutes or until a toothpick comes out clean.