Recipe | Peanut Butter & Jelly Breakfast Muffins (V, GF) by Matt @ The Protein Ball co

There's no better way to kick off your morning than with these Peanut Butter & Jelly Breakfast Muffins!

The lovely Amy has been scurrying away to perfect this delicious recipe so you have no reason not to give them a shot!

They're vegan, gluten free and oozing with peanut butter and jam!

Protein Ball Muffins

Makes 7

What you'll need for the muffins:

• 200g bananas, mashed (2 medium-sized)
• 75g runny peanut butter
• 60ml agave or maple syrup
• 1 tsp lemon juice
• ½ tsp vanilla essence
• 100g plain flour of GF plain flour
• ¾ tsp baking powder
• ¼ tsp bicarbonate of sofa
• ½ tsp cinnamon
• 30g berry jam
• 1 x pack (45g) Peanut Butter Protein Balls, chopped in 1/8
• 10g mixed seeds
• What you'll need for the frosting:
• 150g thick vegan yogurt
• 30g vanilla protein powder
• 1 pack (45g) Peanut Butter Protein Balls, chopped in ½
• 1 tbsp runny peanut butter

What you need to do:

1. Preheat the oven to 160Fan/180*C and line 7 muffin holes with cases.
2. Mash the bananas and whisk together with the peanut butter, syrup, lemon juice and vanilla essence.
3. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a second bowl. Pour the wet mix over and stir to a thick batter. Fold in the Peanut Butter Protein Balls.
4. Fill each muffin case halfway, making a small dent, fill the hole with some of the jam and top with the remaining muffin batter.
5. Smooth over the tops, sprinkle over the seeds and bake for 20-22 minutes until golden and an inserted skewer comes out clean. Remove from the tin and cool fully on a wire rack (or eat warm if you are not frosting them and store in an airtight container once cool).
6. If frosting the muffins, stir/whisk together the yoghurt and protein powder until thick and smooth and pipe/spoon over the muffins. Top with the Peanut Butter Protein Balls and a drizzle of peanut butter. Store in an airtight container in the fridge if frosted.