This is a Jen original and these are so good! Gluten-free and perfect for you to eat while working towards your physique goals. No crappy sugar or flour so these are perfect for your kiddos, too!
Pass this on to your mom, girlfriend, and friends.
Preheat oven to 350 degrees
Combine:
1/4 cup almond flour**
1/4 cup PB2 or peanut flour**
1/2 cup oat flour (you can find this at most local grocery stores in the “health food” section)
3 scoops vanilla protein powder (I used the 365 Whole Foods vanilla whey)
1/8 cup Stevia or Splenda, more or less depending how sweet you want them.
1/4 teaspoon salt
1/2 teaspoon baking powder
**If you don’t have PB2 or peanut flour, or almond flour, you can substitute oat flour. Just keep in mind it’ll raise the carbs a bit, lessen the peanut butter flavor, and they won’t be quite as moist.
Mix altogether, then add in:
1/2 cup unsweetened applesauce
1/2 cup skim Ricotta cheese
3 egg whites
1/2 teaspoon vanilla
Combine altogether to make the muffin batter. Spray muffin tins with non-stick cooking spray. Fill 11 of the muffin tins 1/3 of the way with batter. Scoop 1/2 Tablespoon of all natural peanut butter and 1/2 Tablespoon of sugar-free jelly into the center on top of the batter.
Use the remaining muffin batter to cover the peanut butter and jelly so that the muffin tins are now 2/3 full and you can’t see any of the peanut butter or jelly.
Bake at 350 degrees for about 10 – 11 minutes. The centers will still be slightly soft because of the peanut butter and jelly inside of them, so watch the edges. When they are just starting to turn golden, take them out.
The peanut butter and jelly inside will be extremely hot and runny, so let them cool completely before cutting them open or serving them!
Wait til cool before cutting open, or it’ll all ooze out.
Makes 11 muffins
Macronutrient breakdown per muffin:
Protein: 11 grams
Carbohydrate: 11.5 grams
Fat: 6 grams
Calories: 144
Best to store these in the fridge after a day or two. They are best warmed up for a few seconds in the microwave.
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Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
View Jen’s Training Log 
Everyone should give these a try, they are AMAZINGLY good!
looks amazing but please explain further what “PB2″ is???
PB2 is basically peanut flour. This company called “Bell Plantation” crushes peanuts, squeezes all of the oil out, and it leaves you with peanut flour. You can mix it with water to a peanut butter consistency and it’s a great alternative to peanut butter. It’s great for people that tend to go overboard with peanut butter. Oat flour can always be substituted for it in the recipe, it just raises the carbs a bit.
These look and sound awesome my dad has has recently been diagnosed with Celiac disease and therefore can’t have gluten so this is perfect for him. Thanks and keep the recipies coming!! Also joe PB2 is like first or second hit in google although i still dont really know what it is haha
Hey Jen,
I attempted the recipe but it didn’t workout so well. I couldn’t find any PBJ/ peanut flour (not even Wholefoods), the muffins didn’t rise for whatever reason. Also, I’m not a fan of Whey protein so do you have alternative source of protein that may work with the recipe. Thanks.
sounds absolutely delicious> however depending on what your physique goals are @
11 protein / 11 carbs / 6 fat you better not have to many!!!!!!!!!!!!!!!!!!
@Miguel – I’m not sure why you had problems getting them to rise. I’ve made these a few times without any problems at all. Peanut flour IS hard to find. Trader Joe’s is the only place I’ve ever found it, aside from ordering it from BellPlantation.com.
@TRESB – That macro lineup for a “treat” sounds pretty ideal to me! But yes, too much of anything is going to be a problem.
My 11 year old daughter who as Celiacs thanks you. And I (who loves peanut butter in anything) thank you as well.