Why spread your low carb muffins with peanut butter when you can bake it right in? And with a spectacular sugar-free jam filling too.
Sometimes you gotta cut to the chase. Skip the middleman. Go straight to the source. You know what I mean? You dig? Sometimes you just need to simplify the system. For example, getting breakfast for my kids each morning. There are three of them and they are only just beginning to be able to get their own breakfast without creating an unholy mess. I intensely dislike following them around, wiping up trails of crumbs and spilled drinks, so I often take over and make breakfast for them. I become the middleman. This really isn’t a good thing and as they get older, I need to curb my impulse to do it all for them. And of course this goes for many things in their young lives. I need to give them the chance to try it themselves, no matter how poorly. I need to let them fail in order to succeed. I know this on a deep, deep level and I truly believe it. But sometimes I really stink at it.
Muffins, or often muffin tops, are a particular breakfast favourite in our house. I usually have a freezer full of them. It’s standard fare to serve that smeared with some peanut butter. It’s a pretty simple breakfast, right? Kids can do that, easily. Or so you’d think. It’s amazing how they gouge the peanut butter out so that it ends up all over the handle of the knife. Or the way the muffin breaks into crumbs under the pressure they use to spread it. And sometimes watching them take it to the table, watching the peanut butter-laden muffin teeter precariously on the edge of the plate, makes me cover my eyes in fear. If they ask for jam on top of it all, I want to run and hide.
Well, I may have discovered the perfect solution to my problems. Peanut butter flavoured muffins with a dollop of jam right in the middle. Bam. Kid grabs themselves a muffin, bites right in, all the magical breakfast flavours are there. And these were such a hit with my kids, they loved the jam in the middle.
The only problem is that this gets me right back to where I was before. They don’t learn anything from having it all ready to go like that. No knife skills, no clean up skills, no responsibility for the mess they made. And none of that young sense of independence that every child has to cultivate. Oops. Oh well, I can do a balance, right? One day have them do it all themselves, the next day give them the pre-made breakfast to save my sanity a little?
- Preheat oven to 325F and line a standard muffin tin with 12 paper liners (I recommend parchment liners for easy release).
- In a large bowl, whisk together almond flour, peanut flour, sweetener, whey protein and baking powder. Add eggs, melted peanut butter, melted butter, almond milk and vanilla extract and stir until well combined.
- Divide about 2/3 of the batter between prepared baking cups. Using a spoon, create a well in the center of each, pushing the batter slightly up the sides of the cups.
- Dollop about 2 or 3 tbsp jam into the well, then top each muffin with the remaining batter to cover.
- Bake 20 to 25 minutes, until golden brown and set on the top. Remove and let cool at least 15 minutes.
Serves 12. Each serving has 8.7 g of carbs and 4.05 g of fiber. Total NET CARBS = 4.65 g.
Food energy: 186kcal
Total fat: 12.95g
Calories from fat: 116
Carbohydrate, by difference: 8.70g
Total dietary fiber: 4.05g