PBJ Protein Cups

150 mins
Serves 1
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Directions

  1. 1In a large bowl, add peanut butter, maple syrup, and vanilla protein powder.
  2. 2In a large bowl, add peanut butter, maple syrup, and vanilla protein powder.
  3. 3In a large bowl, add peanut butter, maple syrup, and vanilla protein powder.
  4. 4Mix until well combined and you reach a nice cookie dough consistency.
  5. 5Mix until well combined and you reach a nice cookie dough consistency.
  6. 6Mix until well combined and you reach a nice cookie dough consistency.
  7. 7Form the mixture into small protein balls.
  8. 8Form the mixture into small protein balls.
  9. 9Form the mixture into small protein balls.
  10. 10Line a muffin tin with liners.
  11. 11Line a muffin tin with liners.
  12. 12Line a muffin tin with liners.
  13. 13Drop one protein ball into each muffin liner and spread into an even bottom layer.
  14. 14Drop one protein ball into each muffin liner and spread into an even bottom layer.
  15. 15Drop one protein ball into each muffin liner and spread into an even bottom layer.
  16. 16Pop the muffin tin into the freezer to set.
  17. 17Pop the muffin tin into the freezer to set.
  18. 18Pop the muffin tin into the freezer to set.
  19. 19In a medium-sized bowl, add fresh raspberries.
  20. 20In a medium-sized bowl, add fresh raspberries.
  21. 21In a medium-sized bowl, add fresh raspberries.
  22. 22Using a muddler, mash the raspberries until you reach a jammy consistency.
  23. 23Using a muddler, mash the raspberries until you reach a jammy consistency.
  24. 24Using a muddler, mash the raspberries until you reach a jammy consistency.
  25. 25Add maple syrup to the mashed raspberries for sweetness.
  26. 26Add maple syrup to the mashed raspberries for sweetness.
  27. 27Add maple syrup to the mashed raspberries for sweetness.
  28. 28Give the raspberry mixture a quick mix and set aside.
  29. 29Give the raspberry mixture a quick mix and set aside.
  30. 30Give the raspberry mixture a quick mix and set aside.
  31. 31Remove the muffin tin from the freezer.
  32. 32Remove the muffin tin from the freezer.
  33. 33Remove the muffin tin from the freezer.
  34. 34Add 1 to 2 tablespoons of the raspberry jam filling into each cup and spread into an even layer.
  35. 35Add 1 to 2 tablespoons of the raspberry jam filling into each cup and spread into an even layer.
  36. 36Add 1 to 2 tablespoons of the raspberry jam filling into each cup and spread into an even layer.
  37. 37Pop the muffin tin back into the freezer to set for at least 1 hour.
  38. 38Pop the muffin tin back into the freezer to set for at least 1 hour.
  39. 39Pop the muffin tin back into the freezer to set for at least 1 hour.
  40. 40In a separate small bowl, add peanut butter and coconut oil.
  41. 41In a separate small bowl, add peanut butter and coconut oil.
  42. 42In a separate small bowl, add peanut butter and coconut oil.
  43. 43Microwave the peanut butter and coconut oil mixture for about 30 seconds until softened.
  44. 44Microwave the peanut butter and coconut oil mixture for about 30 seconds until softened.
  45. 45Microwave the peanut butter and coconut oil mixture for about 30 seconds until softened.
  46. 46Mix the microwaved mixture until smooth and drizzly.
  47. 47Mix the microwaved mixture until smooth and drizzly.
  48. 48Mix the microwaved mixture until smooth and drizzly.
  49. 49Pour about a tablespoon of the peanut butter and coconut oil mixture on top of each cup.
  50. 50Pour about a tablespoon of the peanut butter and coconut oil mixture on top of each cup.
  51. 51Pour about a tablespoon of the peanut butter and coconut oil mixture on top of each cup.
  52. 52Spread the top layer into an even layer.
  53. 53Spread the top layer into an even layer.
  54. 54Spread the top layer into an even layer.
  55. 55Pop the muffin tin back into the freezer to set for another hour.
  56. 56Pop the muffin tin back into the freezer to set for another hour.
  57. 57Pop the muffin tin back into the freezer to set for another hour.
  58. 58Optionally, top with flaky salt before serving.
  59. 59Optionally, top with flaky salt before serving.
  60. 60Optionally, top with flaky salt before serving.

Ingredients

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

Equipment

large bowlmuffin tinmuffin linersmedium sized bowlmuddlersmall bowlspoonmicrowave

Tips

  • If your peanut butter isn't runny, you may need to add more maple syrup.
  • Store the finished PBJ protein cups in the freezer.