Oh, yes, comfort food meets healthy and the result is a beautiful love child that makes you shed tears of joy. These are the perfect breakfast muffins, pre-workout boost, and even sweet enough to serve as a healthy dessert. So versatile, you are, my sweet love-child muffins.
Sweetened only with dates, applesauce and a little jelly, you can enjoy these without the guilt. They are gluten-free, packed with protein, and did I mention I love them?
Make these. You’re welcome.
Peanut Butter and Jelly Stuffed Muffins
1 1/2 cup gluten-free oats
1 tsp baking soda
1/4 tsp salt
1/2 cup applesauce
1 cup unsweetened greek yogurt
1/4 cup almond butter or peanut butter
1/4 cup jelly of your choice (I like Trader Joe’s fruit sweetened)
Pre-heat oven to 350 degrees. In a food processor, pulse oats and dates until finely ground. Add protein powder, baking soda, and salt–pulse until well combined. Add applesauce, egg, greek yogurt, and blend on high for 1-2 minutes. Scoop batter into Silicone Baking Cups. In small bowl, mix almond butter (or peanut butter) and jelly. Place a dollop of the pb&j mixture on top of the muffin. Use a toothpick to swirl it into the muffin. Bake for 13-16 minutes.