Peanut Butter and Jelly Puff Tarts

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PB&J inside a puff pastry with jam and powdered sugar on top
Makes 3 PB&J puff tarts.

ingredients

Pastry Filling
1 Sheet
Premade pie crust or puff pastry sheets
6 tbps
Teddie Peanut Butter
6 tbsp
Jam or Jelly
2 tbsp
Honey
1
Egg
Glaze
1-2 tbsp
Milk of your choice
1 tsp
Vanilla Extract
1 cup
Powdered Sugar
2 tbsp
Teddie Peanut Butter

instructions

  1. Sprinkle flour on a clean work surface.
  2. For a pie crust tart, you will want to thaw 1 (one) pie crust sheet for 30 minutes, or until soft. For a lighter pastry tart style, use premade puff pastry sheets.
  3. Cut sheet into 6 uniform pieces (3 tarts)
  4. Spread a touch of honey on the bottom (optional), then add 1 ½ – 2 tbsp of peanut butter and jelly. Be careful not to add too much to the bottom pastry. As the pastry bakes the peanut butter and jelly will seep out the sides.
  5. Press the outside edges with water and add another piece of pie crust, or pastry sheet, on top.
  6. Using a fork, press all the edges together.
  7. Brush tops with an egg wash (1 egg mixed with 1 tbsp water)
  8. Bake at 350 degrees for 12-15 minutes, or until the top and edges are brown. Leave in longer if you like them crunchier.
  9. Let cool and top with a peanut butter glaze, jelly, powdered sugar, or all of these together.

Optional

  1. Experiment with fun fillings such as peanut butter and banana, peanut butter and fresh sliced strawberries, or s’mores!

Peanut Butter Overnight Oats

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Three jars of peanut butter overnight oats
author's profile picture

Addison

My name is Addison and I’m a gluten free food blogger and content creator.  I was born and raised in Maine and played college soccer at the University of Maine.   After college, I experienced some health problems that required me to become gluten free.  Since then, I’ve learned how to bake and cook gluten free.  These days you can find me baking several days a week, going to fitness classes and leading a healthy and active lifestyle.  I enjoy eating healthy foods but I always eat dessert.  My recipes are made to be easy, healthy-ish and delicious!  They can all be found at www.organicallyaddison.com or here for this recipe directly.

Be sure to check out my Instagram for new recipes posted often: @organicallyaddison.

Teddie Peanut Butter Banana Muffins

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Peanut butter muffin cut in half
Makes about 12 muffins

ingredients

2 Cups
Gluten free oats
1 Cup
Almond milk (or milk of choice)
2
Ripe bananas
1/2 Cup
Teddie Natural Peanut Butter – Smooth
2 tsp
Baking powder
Optional
Crushed walnuts or nuts, mini chocolate chips or banana slices

instructions

  1. Preheat oven to 350 degrees fahrenheit. Add silicon/paper muffin liners to muffin tins.
  2. Blend all ingredients (except chocolate chips, if using) in a blender or food processor until mixture is smooth.
  3. Mix nuts, or chocolate chips, into batter.
  4. Pour mixture into muffin tins and top with a banana slice.
  5. Bake for 35-40 minutes, until muffins are golden.
author's profile picture

Athletic Avocado

Hi there! We’re Bethany and Rachel who are twins sisters and former college gymnasts who are the recipe creators behind Athletic Avocado! We create easy, healthy, unique and delicious baking recipes.  Rachel is currently an occupational therapist who is getting married in April 2023, and Bethany is a registered dietitian who is happily married and has a 1 year old son, Jonah. We create delicious treats for our families and want to share them with you! Be sure to check out our website for more recipes!

Peanut Butter Banana Bread

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Peanut butter bread in a loaf pan
Makes 1 loaf

ingredients

2
Ripe Bananas, mashed
4
Eggs
1 Tsp
Vanilla Extract
1 Tbsp
Pure Maple Syrup
1 Cup
Teddie Peanut Butter – Smooth
1 Cup
Gluten Free Oatmeal

instructions

  1. Mix all ingredients together using a hand mixer or by hand.
  2. Line parchment paper in a loaf pan.
  3. Add mixture to lined loaf pan and bake at 350 for 35 minutes.
  4. Let cool and cut a slice, you deserve it. Top with more peanut butter and chocolate chips or with peanut butter and fresh fruit!
author's profile picture

Lori Miggins

My name is Lori Miggins and I am a mom of 3 beautiful children, married to my college sweetheart, self-retired Special Education Teacher, and a stay-at-home mom.  I deal with all of the busy mom-life, and wear all of the hats, and spend most of my days in the car bringing my kids to all of their activities.

I spent 10 years in Atlanta, GA, 13 years in Winter Garden, FL and we now live in North Carolina! But I am originally from Long Island, NY where I grew up.

I found a passion for health and wellness when I started to put myself first! I now pay it forward and help as many women as I can persevere through their daily struggles and busy lives! On top of this, I also have a passion for creating healthy, quick and clean treats! I’d love for you to stop by my Instagram page and say hello! @lorimiggins

Peanut Butter Cinnamon Roll Protein Balls

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Bowl of small bite size protein balls with frosting.

ingredients

Protein Balls
½ cup
Teddie peanut butter – Smooth
⅓ cup
Gluten Free rolled oats
¼ cup
Vanilla protein powder
2 tbsp
Flaxseed
1.5 tsp
Cinnamon
3 tbsp
Maple syrup
1 tsp
Vanilla extract
Vegan Frosting
1 cup
Cashews (previously soaked in hot water for 1 hr)
¼ cup
Maple syrup
1 tbsp
Lemon juice
t tsp
Vanilla extract
¼ cup
Almond milk

instructions

  1. Mix everything together, except the frosting, and roll into tbsp sized balls. Then place in freezer to set.
  2. For the frosting, using a blender, mix until smooth. You can spoon over balls or dunk into frosting,
  3. You’ll want to refreeze these so they harden. After chilled, enjoy with a coffee or tea while running out the door.
author's profile picture

Emily Ogan

Hi! I’m Emily and I love helping others find balance in their lives through food, exercise, and fun.  I’m a mom of 3 kiddos (7, 5, and 2) and a fitness, nutrition, and wellness coach for women trying to juggle all the things! In between shuttling my kids to school and activities, you’ll find me spending time outdoors (the beach is my fave spot!), walking my (elderly) pup, playing tennis with friends, chatting with clients, or cooking.

I spend a TON of time in the kitchen- I absolutely love trying new recipes and showing my clients that eating healthy doesn’t have to be limiting or boring. Follow me on Instagram at @livefitwithem, or check out my website, on tips for living a balanced and delicious lifestyle!

Flourless Chocolate Peanut Butter Muffins

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Makes 9 muffins

author's profile picture

Athletic Avocado

Hi there! We’re Bethany and Rachel who are twins sisters and former college gymnasts who are the recipe creators behind Athletic Avocado! We create easy, healthy, unique and delicious baking recipes.  Rachel is currently an occupational therapist who is getting married in April 2023, and Bethany is a registered dietitian who is happily married and has a 1 year old son, Jonah. We create delicious treats for our families and want to share them with you! Be sure to check out our website for more recipes!

Like what you see here? View the full recipe here .