Recipe courtesy of: Wolfe Pack Write Ups
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!
- 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
- Throw everything into a food processor and mix for about 2 minutes.
- May need to put non-stick spray on your spoon to transfer batter into muffin tins.
- Bake at 400°F for about 13 minutes.