Ever dream of a recipe that the kids can help you make, that requires only a few ingredients you always have on-hand? Well, our PB&J Blueberry Muffins are that recipe! The fact that they’re easy, sugar and gluten-free, and healthy is just a happy bonus!
Blueberry Muffin Highlights
Made with zero flour of any kind (you read that right), these muffins come together in no time. The peanut butter acts like flour in this recipe. Now, if you can’t do PB- no problem. Just choose a nut butter, or nut butter alternative. These taste delicious with cashew butter or almond butter.
Have you heard us profess our love for blueberries? Not only are they a great low-carb fruit, they’re full of fiber and antioxidants. Learn more here (and get another couple recipes!).
Learn More
Curious about the 131 Method (and why we make intentional, anti-inflammatory recipes like these blueberry muffins)? Well, diets don’t work, that’s why. Losing weight is hard, and keeping it off feels impossible. Just when you think you figured it out (cutting calories, subscribing to someone else’s weight loss meal plan, or over-exercising), it stops working. That’s called adaptation. It happens all the time. Our bodies are brilliant. They crave homeostasis. So, how do you lose and keep it off? You start to learn about how your body functions. Become educated about food, and food quality. Learn about gut health and how your hormones might be keeping you heavy. The 131 is a methodology. Not a diet. Learn more today!
Leave us a comment below! We want to hear from you. And post your recipe photos on IG and #131recipes #131method #131results @131method
PB&J Muffins
Print RecipeIngredients
- 1 cup natural peanut butter (or any drippy nut butter)
- 1 egg
- ½ cup unsweetened vanilla almond milk (or milk of choice)
- 2 tablespoons granulated Monk Fruit sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- Pinch sea salt
- ⅓ cup fresh blueberries
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add PB, egg, milk, sweetener and vanilla. Stir until thick and smooth, then stir in the baking soda and salt.. Fold in blueberries
- Divide into 8 silicone muffin cups. Bake for 14-15 minutes.
Nutrition Information:
Calories: 213 | Protein: 9g | Fat: 17.5g | Carbs: 8g | Fiber: 3g | Net Carbs: 5g
Made these last night. pretty amazing. Unfortunately we cannot get monk fruit without the erythinol (spelling?)added. So I substituted coconut “sugar” and used almond butter instead of peanut butter. Yum
OH! YUM! Glad they worked out ok!