PBJ Protein Cups

Delicious and nutritious PBJ protein cups that combine the rich taste of peanut butter with the freshness of raspberries and a protein boost.

By @jacialisontodd

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 0.5 cup peanut butter
• 0.33 cup vanilla protein powder
• 2 tablespoons maple syrup
• 1 package raspberries
• 2 tablespoons maple syrup
• 0.5 cup peanut butter
• 1 tablespoon coconut oil
• 0 optional flaky salt

Instructions

1. In a large bowl, add 1/2 cup of peanut butter, 1/3 cup of vanilla protein powder, and 2 tablespoons of maple syrup. Mix until you reach a cookie dough consistency.
2. Form the mixture into small balls using your hands.
3. Line your muffin tin with liners, then place a ball into each muffin liner and spread it into an even layer.
4. Place the muffin tin in the freezer to set while preparing the filling.
5. In a medium-sized bowl, add 1 package of fresh raspberries. Using a muddler, squish them until a jammy consistency is achieved. Mix in 2 tablespoons of maple syrup.
6. Remove the muffin tin from the freezer and add about 1-2 tablespoons of raspberry filling into each cup. Spread it into an even layer.
7. Return the muffin tin to the freezer to set the raspberry layer for at least 1 hour.
8. In a small bowl, add 1/2 cup of peanut butter and 1 tablespoon of coconut oil. Microwave for about 30 seconds until softened. Stir until smooth.
9. Pour about 1-2 tablespoons of the peanut butter mixture into each cup on top of the raspberry layer and spread evenly.
10. Place the muffin tin back in the freezer to set for at least 1 hour.
11. Top with flaky salt if desired and enjoy.