These muffins make a great snack or breakfast! Each muffin contains about 8 grams of protein, so have one for a snack or two for breakfast and you’re good to go. These muffins are perfect for meal prep and great for busy days when you need to grab and go. Not only are these tasty, but they’ll save you on those days when you have no time to cook!
Meal Prep Friendly
Most of my recipes are meal prep friendly and this one is no different! Make these muffins on a weekend and you’ll have them ready to eat all week long. One recipe makes 18 muffins so whether they are a snack or your breakfast, you’ll definitely be set. As always, you can double or halve the recipe depending on your needs.
What Equipment Do I Need?
- 2 Mixing Bowls & Spatulas
- Measuring Cups & Spoons
- Small Bowl
- Muffin Tin x 2
- Muffin Liners
- Potato Masher or Fork
Ingredients
- Flax Seed Meal & Water
- Ripe Bananas
- Natural Creamy Peanut Butter
- Maple Syrup
- Soy Milk
- Extra Virgin Olive Oil
- Blanched Almond Flour
- Chickpea Flour
- Baking Powder
- Salt
- Blueberries – Fresh or Frozen
Substitutions
- Flax & Water – If you still eat eggs, you could swap this out for 2 eggs.
- Peanut Butter – You can swap this out for a different type of nut butter, but it will change the protein content.
- Maple Syrup – Honey or agave nectar would also work.
- Soy Milk – A different type of non-dairy milk is fine as well, but it will change how much protein the muffins contain.
- Blueberries – You can always swap this out for a different fruit like raspberries, blackberries, or strawberries.
Recipe
Blueberry Peanut Butter Muffins
Easy to make and containing about 8 grams of protein each, these muffins are a great grab and go breakfast or snack!
Ingredients
Wet Ingredients
- 1/4 cup flax seed meal
- 1/2 cup water
- 3 ripe bananas
- 1 cup natural creamy peanut butter
- 1/3 cup maple syrup
- 3/4 cup soy milk
- 1/3 cup extra virgin olive oil
Dry Ingredients
- 1 1/2 cups blanched almond flour
- 1 cup chickpea flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups blueberries – fresh or frozen
Instructions
- Mix together the flax seed meal and water in a bowl and set aside to sit for 10 – 15 minutes.
- Preheat oven to 350℉. Line two muffin pans with 18 muffin cups or grease with extra virgin olive oil.
- Mash bananas in a medium mixing bowl. Add remaining wet ingredients except for the flax mixture and whisk together.
- Combine all dry ingredients except for the blueberries in a small mixing bowl and mix together.
- Add the flax mixture to the wet ingredients and mix together.
- Pour the dry ingredients into the wet and mix well.
- Fold the blueberries into the mixture.
- Fill 18 muffin cups 3/4 – full and set in the oven. Bake for 22 – 27 minutes or until a toothpick is inserted and comes out clean.
Notes
1. If you don’t plan to eat these muffins right away, store them in an air tight container in the fridge. Or, store them in the freezer for up to 3 months.
Leave a Reply