Master your mornings with these protein-loaded homemade PBJ muffins. To get through the morning with fewer hunger pangs on the way to lunch, I’ve started incorporating more protein into our breakfasts here at home. Protein at breakfast can help you feel full and satisfied longer than quick-burning carbs, so you and the kiddos won’t feel so hungry by mid-morning. These muffins get an added boost from quinoa, a protein-rich grain. For the jelly, feel free to substitute grape or even raspberry preserves for the top, whichever will make your family the happiest. Have extras? Pop them into the freezer for quick breakfast on the go. This recipe easily doubles.
PBJ Protein Power Muffins
Servings: 6 (2 muffins per serving)
- Nonstick cooking spray
- 1 3/4 cups milk, divided
- 1 cup uncooked quinoa, rinsed according to package directions
- 2 cups all-purpose flour
- 1/2 cup loosely packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup plain nonfat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons creamy reduced-fat peanut butter
- 1/4 cup strawberry preserves
Heat oven to 350 F and grease a 12-muffin tin with nonstick cooking spray.
In medium saucepan, stir together quinoa and 1 cup milk. Bring to boil over medium heat. Reduce to simmer, cover and cook 10-15 minutes until quinoa is tender and milk is absorbed.
In large bowl, combine flour, brown sugar, baking powder and salt; whisk to combine. In medium bowl, combine remaining milk, Greek yogurt, eggs, vanilla and peanut butter; mix well. Add wet ingredients to dry ingredients and mix until just combined. Stir in cooked quinoa. Divide batter among muffin cups.
Drop 1/2 teaspoon of strawberry preserves into center of each muffin tin on top of batter. Bake 20-25 minutes until an inserted toothpick comes out clean.
Allow to cool 5-10 minutes. Serve with 8-ounce glass of milk for a complete meal.
Recipe courtesy of MilkPep