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.