PB + J stuffed muffins with peanut butter crumble

I feel like I haven't blogged in a month.  What's it actually been?  2 days?  Such a strange feeling. 

Anyway.

The recipes are back!  Today we have snack/breakfast/dessert muffins and Friday I'll have a dee-licious weekend spring dinner to show you.  I actually started this recipe last week, but after 3 trials that were just so-so I took a little time off from the experimenting.  I knew it had potential so I wanted to give it one more go.

Peanut butter can solve just about any problem.  Don't you think?

However, too much peanut butter creates a problem.  A super dense muffin.  Not good.

The 4th trial was just what I was looking for.  The texture was much lighter and not as thick.  However, since I had to reduce the amount of peanut butter slightly, I knew the muffin wouldn't be as peanut-buttery-licious. 

To combat that problem I created a peanut butter crumb topping.  Ummm, yes.  Peanut butter crumb topping is now a thing.

The jelly stuffed center keeps these muffins extra moist and adds a nice fruity sweetness.

And if the peanut butter crumb topping isn't enough, there's always the option to drizzle more peanut butter overtop.

Print this!

PB + J Stuffed Muffins with Peanut Butter Crumble

gluten-free, dairy free // yields 12-14 standard muffins

For the crumb topping:

• 6 tablespoons gluten-free rolled oats
• 3 tablespoons coconut sugar, or sucanat/pure cane sugar
• 3 tablespoons gluten-free oat flour
• 3 tablespoons creamy natural peanut butter
• 1 tablespoon unrefined coconut oil, melted
• pinch of salt

1. In a bowl, whisk the peanut butter into the melted coconut oil until fully combined.
2. Add all other ingredients to the bowl and mix with a fork until combined.  The mixture will be thick and crumbly.
3. Set aside to sprinkle over muffins before baking.

For the muffins:

• 1 cup gluten-free oat flour
• 3/4 cup raw buckwheat flour
• 1/2 cup almond meal
• 2 tablespoons ground flax meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup unsweetened almond milk
• 1/2 cup + 1 tablespoon unsweetened applesauce
• 6 tablespoons honey
• 1/4 cup unrefined coconut oil, melted
• 3 tablespoons natural creamy peanut butter
• 1 tablespoon pure vanilla extract
• ~1/2 cup unsweetened jelly/jam

1. Preheat your oven to 350* F and line a muffin tin with liners.
2. Add all dry ingredients to a large bowl and stir to combine.
3. In a medium bowl whisk the eggs together, then whisk in the milk, applesauce, and vanilla extract.
4. In a small bowl whisk the peanut butter + honey into the melted coconut oil until fully combined.
5. Add the peanut butter mixture to the egg/milk mixture and whisk vigorously until fully combined.
6. Pour the wet into the dry and whisk until just combined.  Do not over stir.  Let sit 2-3 minutes.
7. Fill the muffin liners a little over halfway and then top with 1 1/2 - 2 teaspoons jelly.  Cover the jelly with more batter leaving about 1/4-1/2-inch space from the top of the liner.
8. Sprinkle crumble mixture overtop and bake for 24-28 minutes or until a toothpick comes out clean.  Go at an angle + slightly on the side with the toothpick to avoid the jelly.
9. Let muffins fully cool before eating, as the texture will firm up during this time.

tips/substitutions:If you can't tolerate oat flour feel free to sub a gluten-free all purpose blend instead of the oat flour at a 1:1 ratio.  Sub other ingredients at your own risk.  Raw buckwheat flour can be made by grinding raw buckwheat groats until flour-like in texture.  Almond meal can be made by grinding raw, unsalted almonds until flour-like in texture.  Sift out large pieces.  Flax meal can be ground from raw flax seeds + oat flour can be ground into flour from oat groats, steel cut oats, or rolled oats.

If you want a little less sugar for your PB + J muffins just leave off the crumb topping and finish with a swipe of peanut butter.  Simple as that!

Time to go feast on that dinner you're going to hear more about on Friday.  See you back here soon!

Ashley

crunchy roasted lentils

Happpppy New Year!!

Let’s jump right in.  No resolutions.  No recaps.  No recipe lists. 

The only thing you’ll find here is the beginning of the most delicious year yet.  You ready?

It all starts with this new snack.

I’m obsessed in a dangerous way. Dangerous, because I can now eat a cupful of lentils faster than you can say cupful of lentils.  Do you know how much fiber is in a cupful of lentils?  Ha.

Remember how you were obsessed with roasting chickpeas last year?

Well that was so 2012.

2013 is about the lentils. 

For 3 good reasons:

• soaking before cooking is not required
• they cook in less than 30 minutes
• in 1 cup of cooked lentils: 16g fiber // 18g protein // 37% daily iron //230 cals

See my point?

I discovered lentils roast and become extremely crunchy just two days ago.  I had a 32oz jar packed FULL of assorted cooked beans + lentils from a 13 bean soup mix.  I cooked the beans but never got around to making the soup.  Between 2 days gone over Christmas, a few days playing in the snow, and New Years, the jar of beans went neglected.  I couldn’t bare to throw them away, so in the oven they went.

And they came out crunchy.  Every type of bean was c-r-u-n-c-h-y!!  And addicting.  Making them the most nutrient dense snack ever.  They are my favorite new salad topping but are also perfect tossed straight into your mouth.  I imagine the kiddos will like these too!

Print this!

Crunchy Roasted Lentils

vegan, gluten-free // yields ~2 cups

garlic salt + pepper:your new favorite salty snack

• 2 cups cooked lentils (not red)
• 1 tablespoon sunflower oil
• 1/2 teaspoon garlic granules
• 1/2 – 3/4 teaspoon salt + pepper

cinnamon: lightly sweetened and a great topping on a fruit/nut/kale salad

• 2 cups cooked lentils (not red)
• 4 teaspoons coconut sugar/sucanat/pure cane sugar
• 1 tablespoon extra virgin coconut oil, melted
• 1 1/2 – 2teaspoons cinnamon
• pinch of salt

1. Preheat your oven to 400*F and line a baking sheet with parchment paper.
2. Place the lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making).  Canned or freshly prepared lentils will both work.
3. Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy.  Watch closely towards the end so they don’t burn.
4. Taste, then add more salt/pepper or cinnamon/sugar (if needed) and toss to coat.
5. Let cool and eat.  Store in an airtight container at room temperature once cooled.

To prepare raw lentils: 1 cup dry lentils = approx. 2 cups cooked

• Pour 1 cup of uncooked lentils (black, brown, French) on your counter or cutting board and sift through for any debris (small rocks, etc.).  Place in a strainer and rinse, then place in a pot and cover with water by about 2 inches.  Turn heat to medium-high and leave uncovered.  Once boiling, reduce heat to medium and let cook for 18-25min until just tender.  Stir occasionally.  Add more water to the pot if needed.  Rinse well with cold water after cooking and drain.  *I also like to add a 2-inch piece of kombu while cooking and discard once they’re done. 

Head on over to my Facebook page to see what we were up to last week!

Ashley