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?
- 1 cup almond flour
- 1 cup peanut flour
- 1/2 cup Swerve Sweetener
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 3 large eggs
- 1/2 cup peanut butter melted
- 1/4 cup butter melted
- 3/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/2 recipe homemade raspberry chia seed jam
-
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
Cholesterol: 47mg
Carbohydrate, by difference: 8.70g
Total dietary fiber: 4.05g
Protein: 10.45g
Sodium: 208mg
nicalene says
How can the peanut butter and jam muffins be low carb when they have 47 mg of carbs per muffin
Carolyn says
You are reading the wrong number. The 47mg goes with cholesterol. The 8.70g goes with the carbs. But if it were 47mg, it would be fantastic because mg are a much smaller unit of measurement than grams. They are thousandths of a gram.
Lin says
I’m excited to try the chia seed jam as well as the muffins.
I’m guessing I could make batches of the jam with various kinds of fruit, such as the strawberries that are currently in season and then freeze them for later use?
I love your recipes and have one question. When you call for Swerve, or other ethryritol sweeteners in recipes, should I assume you are talking about the powered form, the crystal form, or doesn’t it matter which form I use if it isn’t specified?
Carolyn says
If I don’t specify, then it’s the normal granulated. If I say powdered or confectioner’s, then it’s the powdered. And yes, any berry will do, although blueberries need a little mashing sometimes.
janet says
Mmm! Sounds delish, peanut butter and jam is my favorite thing to have on your blender pancakes : )
Carolyn says
These are a little more portable! 😉
Melissa says
These look amazing!!! Going to pin them NOW! I can relate to your situation with your kiddos! Like folding the laundry…they are terrible when they first start, but man can my 17 year old SON fold laundry now…haha! I think he’s happy he’s moved on to more manly things like working in the field, but at least I know he will be able to do laundry well when he leaves for college!! Haha! Can’t wait to try these glorious muffins!
Nora says
I get nervous using artificial sweeteners. What do you like about Swerve? Also, what is the sugar content? I love your food!
Carolyn says
Swerve (and erythritol) are not artificial at all. It’s a naturally occurring substance and what I love about it is that it doesn’t affect my blood sugar at all. 🙂
Lynette says
These look delicious! I don’t have peanut flour. Could I just grind up some roasted, unsalted peanuts?
Carolyn says
I am very doubtful you could get them ground up enough. I’d suggest just using all almond flour.
Amanda says
These muffins look yummy!
Carrie says
I just sampled one – it’s wonderful!!
Melinda says
I made these this weekend (except with store-bought sugar-free jam), and they are sooooooo good!!! Even my husband and (picky) 2-year old, who do not usually care for the low-carb stuff I make, enjoyed them. These will be a regular feature in our house now. Thanks for all the great recipes!
Margaret Dickerson says
Can I use PB2 instead of peanut flour?
Carolyn says
Yes, you should be able to.
Lisa says
Absolutely delicious!
Elaine says
I to picked up some sunflower flour…could I sub that for the peanut flour?
Carolyn says
Yes but it turns greenish when combined with baking powder or baking soda so use a tbsp of acid (lemon juice or vinegar) to offset the reaction.
Joan says
This looks like a great recipe! Do you have a recipe for the jam? I do not see it here. Thanks for all you do for us diabetic low carb, high fat eaters. I love all you do.
Carolyn says
Yes, it’s right here. My links became unlinked when I switched recipe plug ins a while ago! https://alldayidreamaboutfood.com/raspberry-chia-seed-jam-and-a-chia-giveaway/