Pb Jelly Swirl Cupcakes


Pb Jelly Swirl Cupcakes



10-15 minutes

RECIPE BY: @Sarah Dallwitz


  • 1 cup almond meal

  • 1 scoop Macro Mike PB protein powder (can sub for any protein powder but recommend macromike to get the PB flavour)

  • 2 tbsp native powder

  • ¼ cup Almond Breeze Unsweetened Almond Milk

  • 1 free range egg

  • ½ tsp baking powder

  • 1 tsp vanilla essence

  • 2 tbsp sugar free maple syrup

  • 2 tbsp berry jam, plus more for swirling


  1. Preheat oven to 170C and line a muffin tin with patty pans.

  2. Into a large mixing bowl, add all the dry ingredients and combine.

  3. Add in the wet ingredients and mix well.

  4. Using a spoon, divide the mixture between the patty pans.

  5. Add another small dollop of the jam and using a skewer or cake tester, swirl the jam so it creates a pattern.

  6. Bake for around 10-15 mins or until golden and cooked through.

  7. Allow to cool before serving and enjoy!


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