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

cranberry swirl walnut butter

I don’t really focus on exact nutrient, calorie, vitamin, fat, sugar, protein information with my meals.  I basically try to eat a well-rounded diet filled with whole-foods, tons of veggies, an ample amount of fat, a moderate amount of protein, and a serving or two of fruit each day.  Sometimes it’s heavier in one area more than the other [like when summer fruit is in full swing!], but I have a good feeling it all equals out.

However, lately I’ve been making a point to get more Omega-3 essential fatty acids in my diet for a better balance between Omega 3’s + 6’s.  It’s common that we consume a much higher amount of Omega 6’s but the balance between the two are really important.  There are a slew of health benefits and reasons for upping your Omega-3 intake.  Here are a few links you can check out on the subject:

• Omega-3 fatty acids
• Balancing Omega-3 and Omega-6
• health benefits and nutritional information on walnuts

*Always consult your doctor before making dietary changes.

By upping my intake I simply mean, grabbing walnuts instead of almonds for a snack and incorporating more flax and chia seeds into my breakfasts and smoothies.  Nothing crazy.  No calculations.  Just being a little more observant about taking in more Omega-3’s.

[If fish is your thing, salmon + sardines are also packed with Omega-3’s.]

cranberry swirl walnut butter // edible perspective

My go-to nut butters are always almond or peanut.  I made walnut butter once and wasn’t too impressed, even though walnuts are one of my favorite nuts!

For this nut butter I used 1 2/3 cups walnuts, 1/3 cup almonds, and 2 tablespoons of ground flax, which created the most drippy, buttery nut butter imaginable.  Lightly roasting the walnuts helps rid them of their slightly bitter flavor.

cranberry swirl walnut butter // edible perspective

Ummm, so what is this below?

This would be the cranberry “swirl!”  A fruit + nut, nut butter!  Remember the peanut butter and jelly that used to come in 1 jar?  Yeah, you remember!  Goober!  Well, think of this as the upgraded version of that.

cranberry swirl walnut butter // edible perspective

The walnut butter is so silky, smooth that it seeps through the cracks of the ground cranberries creating a mixture of the two.

cranberry swirl walnut butter // edible perspective

Spread on toast for the ultimate breakfast treat and your new favorite “PB+J!”

cranberry swirl walnut butter // edible perspective

Print this!

Walnut Almond Flax Butter

gluten-free, vegan // yields ~1 cup

• 1 2/3 cups raw walnuts
• 1/3 cup raw almonds
• 2 tablespoons ground flax meal
• 1/2 teaspoon cinnamon
• 1/4 – 1/2 teaspoon salt

1. Preheat you oven to 300* F and place the walnuts and almonds in a single layer on a baking sheet.
2. Roast for 10 minutes, stirring once, half-way through.
3. Remove and let cool for about 15-20 minutes.
4. Place in your food processor with cinnamon and salt and process until smooth and drippy.  About 4-7 minutes. [This nut butter butterizes quickly!]
5. Add in the flax and process again until smooth and drippy.
6. Let cool then store in a sealed jar in the fridge for about 1 month.

*For a little sweetness stir in 1-2 tablespoons of honey or maple syrup after processing. When combined with the cranberry recipe below, extra sweetness wasn’t necessary.

*If you are concerned about the roasting nuts, feel free to skip that step.

Cranberry Swirl Walnut Butter

gluten-free, vegan // yields 1, 8oz jar

• 3/4 cup dried cranberries
• 2 medjool dates, pitted
• ~1/2 cup walnut almond flax butter

1. Add cranberries and pitted dates to a large food processor.
2. Process for about 45 seconds - 1 minute until the dried fruit is soft and sticking together. [refer to photo 3]
3. Lightly pack a 8oz jar with the cranberry mixture, bout 2/3 full.
4. Pour the nut butter in the jar overtop and lightly shake so it starts to seep through the cranberry.  Add more nut butter until the jar is full.  Seal and store in the fridge. 

Every time you dip in the jar with a knife or spoon try to pull up some of the cranberry mixture to further incorporate the two.

cranberry swirl walnut butter // edible perspective

Whether you make the cranberry swirl or eat this nut butter all on its own, you definitely need to give it a try!  

Omega 3’s are pretty delicious!

cranberry swirl walnut butter // edible perspective

Is it time for breakfast yet??

Ashley