Peanut butter and jelly time! Aka peanut butter and chia jam muffins. Dare I say a guilt free and tastier version? Relive your childhood memories with these chunky bites of heaven.
I have a confession to make, I never really tried peanut butter until I was a grown 24 year old ( I know jaw dropping ).
I don’t know why, maybe it was because my mum just never brought it to the house. We were more of a butter and jam family (wow that sounds more lame typed up then it did in my head).
But once I tried peanut butter with jam I WAS HOOKED. This stuff was like crack – not that I would ever know what crack feels like -_-
Since then I’ve tried every type of peanut butter combo and add it to almost everything from:
- Energy bars/balls
My latest creation are these nutrient filled peanut butter and chia jam muffins. Don’t be fooled by their pretty frame, these are loaded with goodness and are very filling.
If you know me, you know I love eating sweet treats BUT I love it when you can enjoy them knowing you’ve added some good in to your body. With these muffins you get:
A protein kick from the pure natural peanut butter
Vitamin C and omega 3 from the strawberry chia jam.
Not to mention the fibre from the oats and whole wheat flour too! Winning all round huh?
If you love peanut butter as much as me, whether its a new love or a childhood love you will really appreciate these:
Peanut Butter and Chia Jam Muffins
- 1/4 cup honey or maple syrup
- 1/2 cup yogurt
- 1/4 cup coconut oil or olive oil
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup oat flour (regular oats blended)
- 1 cup whole wheat flour OR 1 cup gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda (or 1/2 teaspoon apple cider vinegar)
- 1/4 teaspoon salt
- 1/2 cup natural peanut butter plus extra for swirling into muffin batter before baking
- 1/4 cup light brown unrefined muscovado sugar
Preheat oven to 180*C
For the chia jam - find the recipe here (or just use sugar free jam if at hand)
For the muffins - In one bowl add in all the dry ingredients and mix together with a whisk.
In another bowl add together all the wet ingredients. Starting whisking the peanut butter and oil till smooth. Then whisk together eggs, sugar and honey. Then add in milk, yogurt and vanilla.
Add the wet ingredients into the dry bowl. Gently fold until all mixed.
Oil muffin try and fill the batter till 3/4 full. Add a teaspoon of peanut butter and the jam and swirl with a tooth pick so there is some inside the muffin.
Bake for 27 mins at 180*C. Once baked let the muffins cool down for 10 mins before taking out. ENJOY! Recipe makes 11/12 so there is plenty for having for a quick breakfast during the week.