My version of a healthy PB&J Muffin


Okay, so there isn’t any peanut butter or any jelly in this muffin but it is moist and delicious and your kids won’t even mind that it is healthy (that is if you leave any for them).  Besides, no one would have known what I was talking about if I called it an ABB muffin (almond butter and blueberry).

It’s all about healthy substitutions.  I use almond butter instead of peanut butter, fresh organic blueberries instead of sugar filled jelly, quinoa flour instead of processed white flour, flax meal instead of egg, and local honey or pure maple syrup instead of refined white sugar.  Check out the recipe and give it a try.  Makes 6 muffins…so you may want to double the recipe and make more 🙂


3/4 cup quinoa flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of sea salt

1 tablespoon flax meal
3 tablespoons water

1/4 cup almond butter
1/2 cup almond milk (or other non-dairy milk)
1/4 cup pure maple syrup or honey
1/2 tablespoon vanilla



1. Preheat the oven to 325 degrees F and grease a muffin pan or line with muffin papers.

2. Mix the first four dry ingredients into a medium bowl.

3. In a small bowl combine the flax meal and water and let sit to thicken.

4. Mix the four wet ingredients together in a bowl and then add the flax mixture.

5. Add the wet ingredients into the dry ingredients and mix well.

6. Put a large spoon of batter into each muffin tin then add about 5 fresh blueberries and then top with another spoon of batter.

7. Bake for 20 minutes.


The blueberries begin to burst and the aroma is wonderful.  They are super delicious warm right out of the oven but are also still moist and delicious the next day.  Paired with my morning green smoothie it’s a wonderful breakfast treat.


Choosing healthy living over dying 🙂


2 thoughts on “My version of a healthy PB&J Muffin

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