Raw Vegan Peanut Butter and Jelly Muffins

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Oh how I love PB&J. That’s why I created my Raw Vegan Peanut Butter and Jelly Muffins. Peanut Butter and Jelly sandwiches are my favorite pre-race, carbo-loading food. Ever since I ate one the night before my first marathon, and did well, it’s become a superstition for me. Eat a Peanut Butter and Jelly Sandwich the night before a race=have great race.

Carlsbad Marathon marlasmuffins.com
Carlsbad Marathon

I’ve even had friends make me sandwiches:))))

marlasmuffins.com

Sadly, I haven’t raced since New Year’s Day. I have suffered from multiple pelvic fractures and Plantar Fasciitis this year. To be fair, I did run 101 miles on New Year’s. Do you think I over did it????

Now, I am finally getting back into running. But, I’m not pushing it. I want to enjoy my runs and stay injury free. I just live in the now, run free and don’t think about anything except how much I enjoy the feeling of my body moving through space. So, the races and Peanut Butter and Jelly Sandwiches will have to wait until my body is ready to be pushed again.

Funnily, the day I brought these to work, some my co-workers were talking about eating Peanut Butter right out of the jar. True story! And of course, that’s how I like to eat it. This is also why I don’t keep it in the house. Nevertheless, they loved this recipe and so did I.

Julian loved it so much he’s been eating them every night after dinner. But last night and I had to break the news to him that I ate the rest. Oops! I will have make more. Side note*I made these with Sunbutter for Julian since he allergic to nuts. Still delish!

Raw Vegan Peanut Butter and Jelly Muffins marlasmuffins.com
Raw Vegan Peanut Butter and Jelly Muffins

Raw Vegan Peanut Butter and Jelly Muffins

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 12 Mini Muffins

Raw Vegan Peanut Butter and Jelly Muffins

Raw Vegan Peanut Butter and Jelly Muffins

Ingredients

  • 1/2 C Peanut Butter or Nut Butter of choice
  • 3 oz Raisins and/or Dried Cranberries
  • 2 TBSP All Fruit Jelly
  • 1 TBSP Coconut Oil

Instructions

  1. Spray a 12 cup mini muffin tin with nonstick spray.
  2. Place all ingredients in a food processor.
  3. Blend until you can no longer see the fruit.
  4. Divide evenly into muffin tin.
  5. Refrigerate for at least 20 minutes.

You can sub any died fruit for the cranberries and raisins

I used three .75oz boxes of fruit

Use any flavor jelly (I used Blackberry)

I used Sunbutter because my son is allergic to nuts

http://marlasmuffins.com/raw-vegan-peanut-butter-and-jelly-muffins/

Let go of what you can’t control. Channel all that energy into living fully in the now.“~Karen Salmansohn

 

Enjoy!

Keep Well,

Marla