Breakfast/Brunch Desserts Recipes

Peanut Butter and Raspberry Chia Jam Muffins

peanut butter raspberry chia jam muffins

Peanut Butter and Raspberry Chia Jam Muffins

Yields 12 Muffins


For Muffins

For Peanut Butter

For Raspberry Chia Jam (follow directions here and cut recipe in half)


  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flourflaxseed, powdered peanut butter, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Mix powdered peanut butter and water in small bowl to make peanut butter.
  6. Evenly distribute batter into each muffin tin. Top each muffin with 1 tsp. peanut butter and 1 tsp. raspberry chia jam.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

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