I feel like I haven't blogged in a month. What's it actually been? 2 days? Such a strange feeling.
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.
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
- In a bowl, whisk the peanut butter into the melted coconut oil until fully combined.
- Add all other ingredients to the bowl and mix with a fork until combined. The mixture will be thick and crumbly.
- 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
- Preheat your oven to 350* F and line a muffin tin with liners.
- Add all dry ingredients to a large bowl and stir to combine.
- In a medium bowl whisk the eggs together, then whisk in the milk, applesauce, and vanilla extract.
- In a small bowl whisk the peanut butter + honey into the melted coconut oil until fully combined.
- Add the peanut butter mixture to the egg/milk mixture and whisk vigorously until fully combined.
- Pour the wet into the dry and whisk until just combined. Do not over stir. Let sit 2-3 minutes.
- 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.
- 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.
- 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!