Peanut Butter & Jelly Protein Muffins

Ingredients

• Coconut oil, to grease
• 2 cups almond meal
• ¼ cup JSHealth Vanilla Bean Protein + Probiotics powder
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 eggs, whisked
• ¼ cup maple syrup
• ¼ cup coconut oil or butter, melted
• 1 tsp vanilla extract
• ¼ cup milk of choice
• 2 tbsp smooth peanut butter
  
  Chia Jam
• ½ cup raspberries
• ½ tbsp chia seeds
• 1 tsp maple syrup

Method

• Preheat the oven to 180ºC and line a muffin tray with 8 muffin liners. Spray or grease the liners lightly with coconut oil.
• Start with the chia jam. Place all the ingredients into a small saucepan over a medium-high heat. Allow to simmer for 3–4 mins. Use a spoon to break up the berries. Once the mixture has thickened and resembles a jam-like texture, remove from the heat.
• Place the almond meal, Protein + Probiotics powder, baking powder and cinnamon in a large mixing bowl and stir to combine.
• In another mixing bowl, whisk the wet ingredients together.
• Pour the wet ingredients into the dry and stir to combine.
• Divide the mixture between the muffin liners. Use a spoon to create a small indent in the centre of each muffin. Fill the indent with 2 tsp chia jam.
• Bake in the preheated oven for 20–25 mins, or until cooked through. Transfer to a wire rack to cool.
• Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.