YIELD: 12 servings
Preheat oven to 350 degrees. Lightly grease inside of muffin pan or line with paper liners and spray with oil spray.
Add egg whites to a bowl and whisk lightly until slightly frothy; add the rest of the ingredients EXCEPT THE JAM and mix until thoroughly combined.
Scoop mixture out into 12 muffin cups. Take 1/2 a teaspoon of jam for each cup and make a small well in the top and place the jam inside.
Bake 15 to 18 minutes, until set.
Eat warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
This recipe was adapted from the original by halfscratched.com.
I LOVE my Carrot Cake Oatmeal Protein Muffins and eat them almost everyday, but lately I have been wanting something different. So, I came up with something just as tasty, nostalgic and inspired by the classic PB&J. The muffin itself is peanut butter flavor and is baked with a dollop of jam right inside. SAY WHAT?!? It just as good, if not better, than the carrot cake flavor. Using PB2 peanut butter powder adds a ton of extra protein, with way less calories than full-fat peanut butter. Make sure to chose your jam wisely, some jams and jellies are packed with sugar. I use the honey variety from Smuckers for a lower sugar, more natural version. Give these little guys a try, they pack some major protein and huge flavor.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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