Grain Free PB+J Muffins
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ¼ cup peanut butter powder*
- 2 scoops collagen powder
- ½ cup granulated monk fruit
- 1 ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs
- ⅓ cup coconut oil melted*
- ½ cup almond milk or plant-based milk of choice
- 1 teaspoon vanilla extract
- 1 cup Concord grapes de-seeded
- ⅛ cup peanut butter melted
Instructions
- Pre-heat oven to 350F and line two muffin tins with parchment or silicone muffin cups.
- De-seed grapes. It is OK if the skin comes off (it most likely will!) Remove seeds and discard, keeping remainder of grape in a small bowl or measuring cup until ready to use.
- In a large bowl, combine flours, peanut butter powder, baking soda, and sea salt.
- In the bowl of a stand mixer with whisk attachment, cream together melted coconut oil + granulated monk fruit until fully combined.
- Next, add in eggs, vanilla, and almond milk continuing to whisk until fully incorporated.
- Gradually add in dry ingredients, mixing on low until combined.
- Remove bowl from stand mixer and fold in grapes with a silicone spatula.
- Bake for 20-25 minutes or until tops are golden brown.
- Allow muffins to cool for 10 minutes. While muffins are cooling, melt ¼ cup of peanut butter over medium heat + drizzle over top of muffins.
Notes
*If you do not have peanut butter powder, eliminate the coconut oil and simply use ⅓ cup of melted peanut butter.
**If you are following strict Paleo, sub in your favorite nut butter of choice for the peanut butter.
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