Oh, yes, comfort food meets healthy and the result is a beautiful love child that makes you shed tears of joy. These are the perfect breakfast muffins, pre-workout boost, and even sweet enough to serve as a healthy dessert.  So versatile, you are, my sweet love-child muffins.

Sweetened only with dates, applesauce and a little jelly, you can enjoy these without the guilt.  They are gluten-free, packed with protein, and did I mention I love them?

Make these.  You’re welcome.

Peanut Butter and Jelly Stuffed Muffins


1 1/2 cup gluten-free oats

2 scoops tera’s: Active Nutrition Gluten-Free Certified Recovery Protein Blend, Bourbon Vanilla, 12.7 oz (30 grams)

8 dates

1 tsp baking soda

1/4 tsp salt

1/2 cup apple sauce

1 egg

1 cup unsweetened greek yogurt

1/4 cup almond butter or peanut butter

1/4 cup jelly of your choice (I like Trader Joe’s fruit sweetened)



Pre-heat oven to 350 degrees. In a food processor, pulse oats and dates until finely ground.  Add protein powder, baking soda, and salt–pulse until well combined.  Add applesauce, egg, greek yogurt, and blend on high for 1-2 minutes. Scoop batter into Silicone Baking Cups. In small bowl, mix almond butter (or peanut butter) and jelly.  Place a dollop of the pb&j mixture on top of the muffin.  Use a toothpick to swirl it into the muffin.  Bake for 13-16 minutes.