My Pepere and I tend to think a lot alike, especially when it comes to the topic of food.
1. We don’t like pasta (unless it involves sauce and meatballs, and then it’s okay)
2. We need to walk or run every single morning in order to “clear our brain.”
3. “Bread should be crispy.” (I’m pretty sure we got this from Memere)
4. We eat with gusto and with sheer enthusiasm (and as a result, we have many post-meal crumbs to show for it.)
5. Americanized Chinese food is gross. Lobster rolls are amazing.
6. Summer isn’t complete until you’ve gone blueberry picking.
7. Peanut butter goes good on everything. Everything!!
Why not put peanut butter inside everything?
I may as well just have called my blog the “simple muffin.”
Because you’ll be seeing a lot of these (I hope you don’t mind!)
Muffins are easy to make, easy to pack and even easier to eat. And when you get the ingredients just right, you’ll be greeted with a deliciously nutritious muffin that respects both your tastebuds and your healthy eating goals. Muffins can be a wonderful way to sneak more whole grains and fiber into your day as well (one more perk: adding one of these to your lunch bags is a nice way to convince yourself that you don’t really need that supersized muffin at Monday morning’s coffee meeting.)
These peanut butter infused muffins are everything you love about a peanut butter and jelly sandwich, packaged neatly into the shape of a muffin.
I think they’re amazing.
I think Pepere would agree.
(I bet you will too!)
Peanut Butter and Jelly Muffins – (Optionally Gluten Free, low FODMAP, Optionally Vegan)
I sometimes have to use more almond flour than other times, depending on how much it weighs down. If your batter mixture looks too thin/runny, add in some extra almond flour until it meets the expected consistency. Don’t worry, since there is no gluten in this recipe, you will find that the extra mixing won’t ruin your finished product.
- 1 cup oat flour (use gluten free oats for Gluten Free version) *see note on making your own oat flour
- 3/4-1 cup almond flour
- 1/4 cup packed dark brown sugar
- 1 tablespoon baking powder
- 1 1/4 cups almond milk (or other milk)
- 1/3 cup chunky, all natural peanut butter
- 2 eggs (use egg replacement if vegan)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- 1/4 cup raspberry jam
- Preheat oven to 400°.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and baking powder in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist. Add more almond flour as needed if mixture seems too thin.
- Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.