Peanut Butter and Blueberry Muffins

Prep time: 20 MinsCook time: 20-25 Mins

Put a 15-year-old fitness and nutrition prodigy in a kitchen and what do you get? Blueberry-Peanut Butter Muffins that’s what! Emma is wise beyond her years when it comes to incredible edibles. This recipe is the most recent evidence of her genius. For more like this, check out her Instagram @earthlyeats and her blog www.earthlyeats.net

Ingredients

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FOR THE PEANUT BUTTER LAYER -
1 c white whole wheat flour
1/2 c BBF PBfit®
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1 tsp baking powder
1/4 tsp baking soda
2 Tbsp peanut butter
1 egg
1/4 c maple syrup
1 c almond milk
FOR THE BLUEBERRY LAYER -
1 1/2 c whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c pureed blueberries
1 egg
3 Tbsp maple syrup
2 Tbsp BBF Virgin Coconut Oil, melted
Clear
3/4 c almond milk

Directions

  1. First, combine the ingredients for the peanut butter layer in a bowl; whisking together dry ingredients (www flour, PBFit, baking powder, baking soda) , then mixing in wet ingredients (peanut butter, egg, maple syrup, almond milk) until a smooth batter is formed.
  2. In a separate bowl, combine the dry ingredients for the blueberry layer (www flour, baking powder, baking soda, salt) then mixing in wet ingredients (blueberry purée, egg, maple syrup, melted coconut oil, almond milk)
  3. Spray a muffin tin with nonstick spray, then fill each muffin 1/3 full with the peanut butter batter and 1/3 full with the blueberry batter (this is what creates the different colors in the muffin).
  4. Bake at 375 degrees F for 22-25 minutes. Best served with a smear of peanut butter and a sprinkle of betterbody foods chia seeds!

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