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