PEANUT BUTTER JELLY TIME.
PB&J is one of the greatest flavor combinations – not like you need me to tell you that. Even during my peanut butter hating childhood, I could get with PB&J sandwiches. In fact, I got with a lot of PB&J sandwiches. Pretty much every day of elementary school until about 4th grade when I discovered bagels. Then it was bagels all day erry day until college. I digress.
Have you guys ever used peanut flour before? Peanut flour is made from ground peanuts that have been dried and ground into a fine powder. When you add water to it, it makes a lighter version of peanut butter. It’s lower in fat and higher in protein than classic peanut butter. I personally am not too concerned with fat content while eating nut butter so I don’t substitute peanut flour for the real-deal very often. I prefer using it to add a peanutty punch to smoothies and yogurt without adding richness from classic peanut butter. I used Protein Plus brand, which doesn’t have any added sugar and can be found here.
Then, being the mad scientist I am, I got the urge to experiment with using peanut flour to bake.
And now we’re here, eating peanut butter and jelly muffins.
These taste like a peanut butter and jelly sandwich in muffin form. They make a perfect snack or on-the-go breakfast, and I’m sure kids would love them as well. I used seedless strawberry jam in the center, but any kind you like should work. I drizzled mine with a little extra peanut butter and jam right before eating, and I definitely recommend doing that! Plus they’re made with a peanut flour and coconut flour base making them:
- Grain-free
- Gluten-free
- Dairy-free
- Protein-packed
- 1 Cup Peanut Flour
- ¼ Cup Coconut Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¾ Cup Coconut Sugar
- ¼ Teaspoon Salt
- 3 Eggs
- ½ Cup Unsweetened Almond Milk
- ½ Teaspoon Vanilla
- 1 Banana, Mashed or ½ Cup Unsweetened Applesauce
- 10 Teaspoons Jam
- Preheat oven to 350F, and prepare a muffin pan with liners and lightly coat with cooking spray.
- In a medium bowl, combine the peanut flour, coconut flour, baking powder, baking soda, coconut sugar and salt. Whisk until combined, and there are no clumps of peanut flour.
- In a separate bowl, whisk together mashed banana, eggs, vanilla, and almond milk.
- Slowly pour wet ingredients into dry ingredients, and stir until a smooth batter forms.
- Put batter in each muffin tin until about ⅓ of the way full, then add a teaspoon of jam into the center of each muffin batter.
- Top each muffin and jam with additional batter until the tins are ⅔ of the way full.
- Bake at 350F for 20-25 minutes, or until set.
- Remove from oven, and allow to cool completely on a wire rack. Muffins store in an airtight container in the fridge for 3-4 days.
Want more recipe ideas? Give me a follow on Pinterest – I’m always finding new things to share!
- Have you ever used peanut flour in any recipes?
- What are your favorite flavor combinations?
Disclaimer: This post contains an affiliate link for Protein Plus peanut flour. I only recommend brands I use and trust. Thank you for supporting The Balanced Berry <3
Yum! Totally on a pb&j/ab&j kick. I don’t think I’ve ever tried peanut flour before.
Your AB & J snack balls look amazing!
Peanut flour is the best! I always have it on hand! Love it in pancakes, sauces and as a “protein powder” 😉
Agreed! A little peanut flour with maple syrup is the best pancake topper!
Nice blog! And love these muffins, reminds me of PB & J Waffles I’ve made!
Thanks Jessica! PB & J waffles sound amazing…I’ll have to check those out!
Loving the look and sound of these! I’ve never used peanut flour before but I keep hearing about it, so I’m thinking that should change soon!
I recommend it! It’s fun to use to mix things up!
I’ve never used peanut or coconut flour before, but I love any sort of PB/J combo!! Looks delicious 🙂
Thanks Jess! I agree, PB and J always works 🙂
A bunch of people at the studio where I worked at were talking about PB2 (which I think is the same as peanut flour.) I was super skeptical at first, but your photos look just like peanut butter!
It’s definitely worth a try! I prefer using it to get peanut-buttery taste in foods that I don’t want to weigh down by adding real peanut butter. I will say though, there’s nothing like the real deal 😉 I hope your trip to Seattle is going well!