Peanut Butter & Jelly Muffins

If your kids like peanut butter & jelly and they like muffins, they will love this recipe. It´s a perfect afternoons snack or addition to their lunch box. Made with wholesome ingredients such peanut butter & almond milk created in the NutraMilk as well as oats, almond meal, applesauce which provide loads of healthy nutrients for their growing bodies. Enjoy!

INGREDIENTS

For muffins

• 2 Tbsp. flaxseed meal (to make flax eggs)
• 5 Tbsp. water (to make flax eggs)
• 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
• 1/3 cup coconut sugar (or sub cane sugar)
• 1/4 cup melted coconut oil, grape seed oil or olive oil
• 3/4 cup unsweetened applesauce
• 1/2 cup salted creamy peanut butter made with the NutraMilk
• 1/4 tsp sea salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp apple cider vinegar
• 1/4 cup unsweetened almond milk made with the NutraMilk
• 3/4 cup gluten-free rolled oats
• 1/2 cup almond meal
• 3/4 cup gluten-free flour blend* (if not gluten-free, sub whole-wheat pastry or unbleached all-purpose)
• 8-9 tsp strawberry jam (look for naturally sweetened to keep these refined sugar-free)

For peanut butter

• 2 cups (275g) peanuts (untoasted, unsalted)
• pinch salt (optional)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making the peanut butter if you don't have a batch made:
  
  • Place peanuts in the NutraMilk container.
  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
• Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
• Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
• Add almond milk and whisk again to combine.
• Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.

• Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.

• Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).

• Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!
• Will keep covered at room temperature for several days. Freeze for long-term storage.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.