PB&J Protein Power MuffinsBaked Goods
When you are in a rush on weekday mornings but still want a high-protein breakfast on the go, try these protein muffins with peanut butter and jelly. This easy protein breakfast recipe is a way to serve a childhood favorite in a hurry in the morning. When paired with an 8-ounce glass of milk, you get 25 grams of protein — the amount many experts now recommend to consume at every meal, especially at breakfast, a meal typically lower in protein.
- non-stick cooking spray
- 1 cup – uncooked quinoa, rinse according to package directions
- 1 3/4 cup – milk, divided
- 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 non-fat Greek yogurt
- 2 – large eggs
- 1 teaspoon – vanilla extract
- 4 tablespoons – creamy reduced-fat peanut butter
- 1/4 cup – strawberry preserves
- Pair each serving with:
- 8-ounce glass of real milk
Preheat oven to 350°F and grease a standard 12-muffin tin with a non-stick cooking spray.
In a medium saucepan, stir together quinoa and 1 cup milk. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until quinoa is tender and milk is absorbed.
In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine. In a medium bowl combine remaining milk, Greek yogurt, eggs, vanilla, and peanut butter and mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa.
Divide batter among muffin cups. Drop a heaping 1/2 teaspoon of strawberry preserves into the center of each muffin tin on top of the batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.
Allow to cool for 5-10 minutes then serve with an 8-ounce glass of real milk.
540 calories; 8 g fat; 1.5 g saturated fat; 70 mg cholesterol; 25 g protein; 91 g carbohydrates; 4 g fiber; 520 mg sodium; 517 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.