OMG if you’re a lover of a PB&J sammie, plus have a sweet tooth, these muffins are going to be a double win for you! My PB&J Protein Muffins are not only a healthy and delicious combo, but the best thing since… well, I guess sliced bread.
Protein Loaded Ingredients — I’ve picked healthy superfoods, high in protein, to create these delicious vegan and gluten-free muffins. Let me start by telling you about the flour…
Quinoa Flour — I’ve used quinoa flour in these which is technically, not only gluten-free, but grain-free as well. Did you realize quinoa wasn’t technically a grain? I hadn’t either. It wasn’t until I worked for someone who was sensitive to grains, when I learned that while quinoa is classified as a grain, it technically is a seed. That is why some who are grain-sensitive don’t have any problems digesting quinoa. Do you remember Jen, who I used to cook for? While she was on her candida cleanse she wasn’t allowed to eat most grains, but quinoa was always AOK!
Quinoa flour can be on the expensive side. If you’re only here to get a tasty, vegan and gluten-free muffin, and don’t care about the protein (or the grains), gluten-free oat flour (or ground gluten-free oats) work perfectly as a 1:1 substitution for quinoa flour and is still wicked healthy. You can even use a standard 1:1 gluten-free baking flour, like the blue bag of Bob’s Red Mill, or all-purpose flour if gluten isn’t an issue.
Vanilla Protein Powder — What are protein muffins without protein powder?! You can use whatever protein powder is your fave, but I LOVE Sprouts Vanilla Vegan Protein. It doesn’t leave that awful, protein aftertaste, aaaand it’s on sale like ALL THE TIME, double win!!
Ground Flax Seed (or flax meal) — Flax works as a binder in vegan recipes, in place of egg, and another double win now… it’s a good source of vegan protein! Flax is also a great source of fiber, ideal for breakfast time.
Peanut Butter — Duh! We all know peanuts are high in protein and well, they are the star of this treat! The peanut butter alone adds 40 grams of protein to this recipe! That’s the highest contributor of them all.
Soy Milk — The first time I made these I used cashew milk, and while the bake was perfect and they were absolutely delicious, it then occurred to me that soy would have a higher protein content. You’re welcome to use whatever non-dairy and unsweetened milk you prefer, but if you’re looking for protein, soy is the highest.
I got the idea for these day before yesterday while I was drinking my morning coffee, listening to Morning Edition (a daily habit), and got a sudden craving for peanut butter. My first thought was to make peanut butter chocolate chip muffins, but before I got off the couch and into the kitchen, I got the brilliant idea of pb&j — I was instantly fixated.
I, of course, made both pb&j and a chocolate chip version, and while I’m a sucker for chocolate, I thought the jelly was not only healthier, but more unique (hopefully in a good way). I brought some of these PB&J Protein Muffins into work and selected some taste-testers. Guess what? It wasn’t just me, they were a huge WIN!
For the jelly I’ve only tried strawberry flavor. Mainly because I’m not a grape jelly fan and I feel like strawberry is the next popular. I haven’t technically used jelly either, but preserves, or also Santa Cruz Organic Strawberry Fruit Spread. Maybe I’m biased, because Santa Cruz is my hometown, but I love that stuff! I also like to use it in between layers of chocolate cake, yum! Jam, preserves, fruit spread, whatever you choose, just make sure it’s vegan. Jelly usually contains gelatin (NOT vegan!) so always remember to read your ingredients!
Today, I had the brilliant thought of using chia jam! This would add more protein to our muffins! I haven’t tried it yet, and I know chia jam can sometimes be on the runnier side (which wouldn’t work well) but if you know of one which has a nice thickness, I suggest using it. I’m going to work on a recipe, and if I secure a winner, I’ll definitely be sharing it with you!
If you make and enjoy these muffins please let me know! Leave a review and comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
PB&J Protein Muffins
Equipment
- 1 muffin tin
- 12 paper (or foil) muffin liners
Ingredients
Dry Ingredients:
- 1 1/2 cups *quinoa flour if you can’t find (or afford) quinoa flour try substituting gluten-free oat flour!
- 1/4 cups vanilla protein powder Sprouts Vanilla Vegan Protein is my favorite!
- 1/4 cup + 2 Tbsp ground flax seed (flax meal)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients:
- 1/2 cup + 2 Tbsp natural peanut butter salted but unsweetened (I use Kirkland from Costco)
- 1/2 cup organic brown sugar
- 1/4 cup + 2 Tbsp organic cane sugar
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened/unflavored soy milk or non-dairy unsweetened/unflacored milk of choice
- 1/2 cup + 2 Tbsp melted coconut oil
The last touch…
- 1/4 cup + 2 Tbsp vegan jam or preserves or I love Santa Cruz Organic Strawberry Fruit Spread
Instructions
- Preheat the oven to 350°F.
- Add all of the dry ingredients to a mixing bowl and whisk well to incorporate.
- In a separate mixing bowl, add the wet ingredients and whisk until fully incorporated.
- Add the dry ingredients to the wet and stir well with a wooden spoon or silicon spatula until batter is evenly colored.
- Line a muffin tray with the paper liners, then spoon in two tablespoons of batter to the bottom of each cup. Take a small spatula, or spoon, and spread the batter evenly on the bottom.
- Next, form a well in the middle of the batter in each cup. Spoon in a half of a tablespoon jam (or only 1 teaspoon for just a hint of jam), then top the jam with an additional two tablespoons of muffin batter.
- Bake for 22 minutes.