PB & J Muffins-Gluten Free

Recipe:

1 1/2 Cup Gluten Free (C4C) Flour

1 Cup Organic Plain Greek Yogurt

2/3 Cup Sugar

1/4 Cup Ground Flaxseed

1/4 Cup Raw Shelled Hemp Seed

6-7 Tablespoon Melted Coconut Oil

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Medium Banana

Dollop of Peanut Butter & Strawberry Jam

Toppings: Mini Chocolate Chips

 

Directions:

Whisk together dry ingredients thoroughly in large bowl:

1 1/2 Cup Gluten Free (C4C) Flour

2/3 Cup Sugar

1/4 Cup Ground Flaxseed

1/4 Cup Raw Shelled Hemp Seed

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

 

Whisk together wet ingredients in another bowl:

  • 3 organic eggs
  • 6-7 Tablespoons melted coconut oil
  • 1 cup greet yogurt-plain

 

Combine wet and dry ingredients-whisking gently

  • fill lightly greased or lined muffin tins about 1/3 each with batter
  • add a dollop of peanut butter & strawberry jam to each
  • cover evenly with remaining batter

sprinkle a teaspoon mini chocolate chips on tops of each muffin

 

Bake 18-22 minutes at 375 Degrees

  • check regularly until tops are brown but not overcooked
  • let cool before removing to wire bakers rack.
  • tip:  keep covered to keep moist.
  • tip:  keep individually wrapped muffins in freezer for a quick grab school or activity snack.  Can microwave quickly for breakfast or let defrost on it’s own for later.

 

Leave a Reply