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  • kvoige

Lunchbox PB & J Muffins

Updated: Oct 25, 2023


1 cup peanut butter or any nut butter

1 cup of finely shredded or pureed cooked carrot

1 cup monk fruit sweetener OR brown sugar

1 cup non fat plain greek yogurt

4 tablespoons soft butter

2 egg whites

1 cup all purpose flour

1 cup almond flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

appox. 3/4 cup of strawberry jam/preserves and/or Nutella


  1. Preheat the oven to 350 degrees. Use cupcake liners (and non stick spay) or silicone cupcake liners in 2, 12 muffin pans. This recipe works well for mini muffins as well. I used a 12 cup muffin pan and a 24 cup mini muffin pan.

  2. In a large bowl, combine the nut butter, carrot, sugar, yogurt, butter and egg whites with a wooden spoon.

  3. Add the flours, baking powder, baking soda, and salt. Stir till just combined.

  4. Fill muffin cups 1/4 - 1/2 full of batter.

  5. Use a small spoon to put jam or Nutella on top of batter. I used strawberry jam for my regular muffins and Nutella for my mini muffins!

  6. Fill muffin cups the rest of the way (3/4 full total) with batter to cover the jam or Nutella.

  7. Bake 20 minutes or until the tops of the muffins are lightly browned.

  8. Store at room temperature for up to 2 days, in the refrigerator up to 2 weeks, or in the freezer for 1 month.

*recipe adapted from "Deceptively Delicious" cookbook by Jessica Seinfeld

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