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I don’t know who likes these more – kids or grownups? Made with natural peanut butter, sweet potato, and Quinoa flour they are good for you thru and thru. These are a must try! Happy Free-Friday!
before the go in the oven…
and after…
| Gluten Free Peanut Butter and Jelly Muffins |
|
Recipe: Muffin
Author:
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
Ingredients
- 1/2c. peanut butter, smooth
- 1/2c. mashed roasted sweet potato, (if you are in a hurry use baby food)
- 1/2c. brown sugar
- 2 T. butter, softened
- 1/2c. yogurt, Greek, nonfat, vanilla
- 1 large egg white
- 1c. Quinoa flour
- 1t. baking powder
- 1t. baking soda
- 1/2t. salt
- 1/2c. strawberry preserves, no sugar added
Instructions
- Preheat oven 350 and spray muffin pan or line with cupcake liners.
- In a large bowl beat peanut butter, sweet potato, sugar and butter. Stir in yogurt and egg white.
- Add dry ingredients and stir to just combined. Divide into muffin pan and drop a spoonful of jam on top.
- Bake for 20-25 min or until lightly browned and it the top springs back when touched.
2 comments… read them below or add one
Wow…. Love these! My son and I made them this morning and we were not disappointed! What is the best way to store them? I’m trying the quinoa meatballs this week….can’t wait!
I’m so glad they were a hit! You can store room temperature in a tupperware container or ziplock bag the ones that you will eat within a couple days. The rest freeze for use later on. That is if there are any left.
Just defrost in the refrigerator overnight or in the microwave. Have a great day.