Our 2 year-old adores these little protein-packed, sugar-free, gluten-free, PB & J muffins, and it’s no wonder – they really do taste like a mouthful of peanut butter and jam!
This recipe makes 30-32 mini muffins that freeze well and are perfect for lunches and snacks on the go. Made with no special ingredients, all that’s required is dumping everything into the blender (I have a Ninja and it works wonderfully for recipes like this one), pulsing it together, pouring the batter into muffin liners, and inserting a raspberry into each tin.
If you don’t care for raspberries, try another favorite flavor combination and add a few Lily’s chocolate chips to the batter for a Reese-tasting muffin instead!
These muffins are a Trim Healthy Mama compliant S.
These delightful little protein-packed muffins taste like a mouthful of peanut butter and jam! A delicious THM S that kids will love, too. If you're not a fan of raspberries, you could leave them out, or add a few Lily's chocolate chips for a Reese tasting muffin instead!PB & J Mini Muffins | THM: S
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This sounds yummy! I have fresh blackberries right now from my yard, so I’m going to try this recipe with them.
Made with chocolate chips. A huge hit with 2 year old, 5 year old and 64 year old grandpa!
Awesome! Thanks for letting me know!
We made half of these with Lily’s Chocolate Chips and Half with a raspberry in the middle. They were super good! Thank you for the recipe, we did favor the Raspberry in the middle though!
Oh these are super delicious! I also used blackberries instead and they’re perfect little morsels. Definitely addicting and hard to quit! I’m going to freeze mine to reheat for breakfast!
These were delish!! Ran out of raspberries and used choc chips in some and I have to say we preferred the ones with the raspberries! Thanks for the great recipe! Oh and it ended up making like 40 mini muffins for me 😉
How many of these is a serving?