Every single night Nick eats bread for a snack. I don't just mean a piece of bread, I mean two pieces, toasted, with lots of peanut butter (and as of lately, jelly). When I saw this recipe on a favorite blog of mine, I figured maybe I could modify it a bit and make it Nick's new favorite nighttime snack. I was happy with the turnout, but was terrified that Nick would hate them (I mean, I suppose I could have eaten them, but I had made them for him!). Thankfully, he loved them. Who needs boring bread when you can have (gluten free, lower sugar, and whole grain, shhh, don't tell) Peanut Butter and Jelly muffins instead?!
Lower Sugar, Higher Protein PBJ Muffins
Gluten Free, Whole Grain, low FODMAPs
2/3 cups peanut butter
2 tsp. vanilla stevia drops
3/4 cup milk (I used unsweetened almond)
1 cup plain Greek yogurt (or regular yogurt)
1 tsp. baking soda
1.5 cups brown rice flour (or oat flour)
3/4th cup frozen berries (I used blueberries) + 3 Tbsp. milk, blended together to make a "smoothie"
~1/4 cup jam for topping
1/4th cup powdered peanut butter (like PB2) for topping
Combine peanut butter, vanilla stevia drops, milk, yogurt and "smoothie". Sift flour and baking soda into the mixture. Stir together to form a thick batter.
Preheat oven to 350 degrees and line 12 muffin tins with liners or cooking spray. Fill muffins 3/4 full and top with a dollop of jam and a sprinkling of powdered peanut butter. Bake for 20-25 minutes, or until a toothpick comes out clean.
So pretty. No??
|Estimated Nutrition Facts for 1/12th of batch|
Nutrition Highlights: Good source of fiber, only 3.4 grams sugar (not bad!) and almost 7 grams of protein (14% Daily Value!)
Ok, so these muffins weren't as pretty when out of the oven. The blueberries blended with the milk gave them somewhat of an ugly blueish, green/brown color. I was terrified Nick would not eat these, but, he did, and he had no idea how low in sugar they were (among the other great qualities).
If I make these again, which of course I will, I will maybe add a bit of real peanut butter on top, instead of powdered peanut butter (or perhaps I would mix the powdered peanut butter into the batter). The powdered stuff didn't really do much and sort of sat on top of the muffins. I guess it gives them character, right?! Yeah, sometimes I go a little too far to reduce calories and add protein. What can I say, I love experimenting in the kitchen!
QUESTION: Do you like to modify recipes to make them healthier, or lighter? What's your most memorable success story?
Thanks for reading.
The Candid Rd