PB&J Muffins : A Low Carb Muffin Recipe that Kids Will Eat

Looking for a low carb muffin recipe? These keto friendly PB&J Muffins will be perfect. And they are so good, even the kids will love them.

PB&J Muffins : A Low Carb Muffin  Recipe that Kids Will Eat

No matter how creative you get with recipes and ingredients to tempt your kids most of them are just as happy to have a peanut butter and jelly sandwich. I can’t blame them, can you? A good PB&J with a glass of milk is just hard to beat. But we are also trying to make healthier choices so that means swapping out a few things. One thing we have cut back on is sugar, we chose no sugar added when we can and use artificial sweetener or honey occasionally to give our treats a sweet flavor, another way we cut back is by avoiding carbs from things like breads. Coconut flour is a great healthy alternative to all purpose flour and gives your baked goods a light texture as well. These Peanut Butter and Jelly muffins are a tasty and healthier twist on a classic favorite! They make a great breakfast, lunch, or snack for you or the kids.

PBJ Muffins: A Low Carb Muffin Recipe

Ingredients:

¼ cup coconut flour
¼ cup peanut flour
3 eggs
1 T. coconut oil
1 T. water
¼ cup sweetener
½ tsp. Vanilla
1/4 tsp. Baking powder
¼ tsp. Salt
2-3 T. no sugar added preserves

Directions:

Preheat oven to 375.
Spray muffin tin well with nonstick spray.
Combine all ingredients except your preserves to mix well.

Cover the bottom of your muffin cup with the batter.
Top with a teaspoon of preserves, we use strawberry but you can use grape or any other flavor you like. You can even make 3 or 4 flavors in a batch.

Finish filling your muffin cups until they are ⅔ of the way full.

Top with another ½ tsp. of preserves.
Bake for 15-17 minutes until tops are golden brown.

These muffins freeze well, just cool completely then store in a freezer safe container or bag. Pop a frozen one in a lunchbox in the morning and it’s ready to eat by lunchtime!

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PB&J Muffins: Keto Friendly and Low Carb Muffins

Author: The Spring Mount 6 Pack

Ingredients

• ¼ cup coconut flour
• ¼ cup peanut flour
• 3 eggs
• 1 T. coconut oil
• 1 T. water
• ¼ cup sweetener
• ½ tsp. Vanilla
• 1/4 tsp. Baking powder
• ¼ tsp. Salt
• 2-3 T. no sugar added preserves

Instructions

1. Preheat oven to 375.
2. Spray muffin tin well with nonstick spray.
3. Combine all ingredients except your preserves to mix well.
4. Cover the bottom of your muffin cup with the batter.
5. Top with a teaspoon of preserves, we use strawberry but you can use grape or any other flavor you like. You can even make 3 or 4 flavors in a batch.
6. Finish filling your muffin cups until they are ⅔ of the way full.
7. Top with another ½ tsp. of preserves.
8. Bake for 15-17 minutes until tops are golden brown.
9. These muffins freeze well, just cool completely then store in a freezer safe container or bag. Pop a frozen one in a lunchbox in the morning and it’s ready to eat by lunchtime!