Everyone loves the classic peanut butter and jelly combination when it comes to sandwiches, but what about muffins? Try this delicious, new gluten-free PB&J muffin recipe made with Purely Inspired^® 100% Plant-Based Protein!

Ingredients

• 1 scoop Purely Inspired^® Organic Protein
• 1 cup peanut flour
• 1 ripe banana
• 1 cup egg whites
• 1/4 cup date, chia and coconut mix

Directions

1. Throw everything into a food processor and mix for about 2 minutes.
2. May need to put non-stick spray on your spoon to transfer batter into muffin tins.
3. Bake at 400°F for about 13 minutes.