Peanut and Jam Souffle Breakfast Muffin

Dairy Free Gluten-Free Vegetarian

Calories: 240 Proteins: 7 Carbs: 9 Fats: 20 Serves: 6



1/2 cup Peanut flour

4 Eggs

1/2 cup monk fruit blend

1/2 cup Coconut oil, melted

1/2 tsp baking powder

1/4 tsp salt

3 Tbsp Sugar-Free Jam


1. Preheat the oven to 400F degrees

2. Add the monk fruit blend to the coconut oil and stir well.

3. Add the eggs and combine thoroughly

4. Whisk in the peanut flour, baking powder and salt.

5. Pour the peanut batter into a muffin tin lined with cases. Pour about 2/3 of the way up.

6. Bake for 20 minutes until firm and golden.

7. Let cool and Enjoy!