PB & J Muffins
Front street in Maui…and a tropical shaved ice. 
A dark, rainy morning…and a cup of steaming hot coffee.
The Sauk Mountain hiking trail…and a bag of sweet and salty trail mix.
Certain things go beautifully together.
This recipe takes two great things — creamy, natural peanut butter and fruit-only strawberry jam — and encases them in a buttery, almond bread muffin.
5 cups Almond Meal
1 heaping teaspoon baking soda
½ teaspoon sea salt
6 eggs
2 tablespoons raw honey
2 teaspoons apple cider vinegar
⅓ cup Peanut Butter
⅓ cup Fruit-Only Strawberry Jam
4 strawberries, sliced
⅛ cup Peanuts, chopped
Preheat oven to 300 degrees F. Generously grease a muffin pan with nonstick cooking spray.
In a large bowl combine all of the dry ingredients.
In a separate bowl, whisk eggs then add honey and vinegar. Add the wet ingredients to dry ones and mix until fully combined.
Fill each muffin tin halfway with batter. Drop a teaspoon of each peanut butter and jam into each tin. Cover with more batter.
Sprinkle the muffin tops with chopped peanuts and a strawberry slice.
Bake for 35 minutes, or until the muffin tops are golden.
Calories: 285
Fat: 19g
Carbohydrates: 14g
Sodium: 147mg
Fiber: 5g
Protein: 12g
Sugar: —