Blueberry-Peanut Butter Muffins

Dairy Free Vegetarian

Calories: 181 Proteins: 7 Carbs: 26 Fats:6 Serves:12

Ingredients

FOR THE PEANUT BUTTER LAYER -

1 c white whole wheat flour

1/2 c BBF PBfit®

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1 tsp baking powder

1/4 tsp baking soda

2 Tbsp peanut butter

1 egg

1/4 c maple syrup

1 c almond milk

FOR THE BLUEBERRY LAYER -

1 1/2 c whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 c pureed blueberries

1 egg

3 Tbsp maple syrup

2 Tbsp BBF Virgin Coconut Oil, melted

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3/4 c almond milk

Directions

1. First, combine the ingredients for the peanut butter layer in a bowl; whisking together dry ingredients (www flour, PBFit, baking powder, baking soda) , then mixing in wet ingredients (peanut butter, egg, maple syrup, almond milk) until a smooth batter is formed.

2. In a separate bowl, combine the dry ingredients for the blueberry layer (www flour, baking powder, baking soda, salt) then mixing in wet ingredients (blueberry purée, egg, maple syrup, melted coconut oil, almond milk)

3. Spray a muffin tin with nonstick spray, then fill each muffin 1/3 full with the peanut butter batter and 1/3 full with the blueberry batter (this is what creates the different colors in the muffin).

4. Bake at 375 degrees F for 22-25 minutes. Best served with a smear of peanut butter and a sprinkle of betterbody foods chia seeds!