Peanut Butter & Jam Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Why Spread your low carb muffins with peanut butter when you can bake it right in? And with a spectacular sugar- free jam filling too!

Ingredients

1 cup almond flour

1 cup peanut flour

½ cup swerve sweetener

1/3 cup unflavored whey protein powder

1 tablespoon baking powder

3 large eggs

½ cup peanut butter, melted

¼ cup butter, melted

¾ cup unsweetened almond milk

½ teaspoon vanilla extract

½ recipe homemade raspberry chia seed jam. (See recipe for chia strawberry jam)

Instructions

1.       Preheat oven to 325 degrees F and line a standard muffin tin with 12 paper liners ( I recommend parchment liners for easy release)

2.       In a large bowl, whisk together almond flour, peanut flour, sweetener, whey protein and baking powder. Add eggs, melted peanut butter, melted butter, almond milk and vanilla extract and stir until well combined.

3.       Divided about 2/3 of the batted between prepared baking cups. Using a spoon, create a well in the center of each, pushing the batter slightly up the sides of the cup.

4.       Dollop about 2 or 3 tablespoon jam into the well, then top each muffin with the remaining batter to cover.

5.       Bale 20 to 25 minutes, until golden brown and set on the top. Remove and let cool at least 15 minutes.