Whole Grain Peanut Butter and Jelly Muffin Recipe
Make it peanut butter jelly time, ALL the time! These peanut butter and jelly muffin filled with chia seed jam are perfect for breakfast, snacking or a sweet treat. Made with whole grains so it’s packed with filling fiber.
This post is sponsored by Crazy Richards peanut butter. I was provided with samples and compensated for this post. As always, thoughts and opinions are my own. Thanks for supporting the brands that align with Avocado A Day Nutrition values and make this blog possible!
Like all couples, Scott and I have silly things that we argue about. Whose turn it is to do the dishes (Scotts). Whose turn is it to walk the dogs (also Scotts). Should we spend more money on the man cave (no).
Our most frequent petty argument? Peanut butter. Scott eats it all before I get a chance. I drive him nuts with my inability to put lid on correctly. Clearly, in our house, emotions run high when it comes to peanut butter.
So when Crazy Richards, makers of a peanut butter ranked best in taste by The New York Times, Cooking Light, and Prevention, reached out to see if I’d like to try a sample, you can guess what my answer was.
I've always bought peanut butter made with one ingredient: peanuts. It’s the only ingredient in Crazy Richards as well. For something made with the same ingredients, I really didn’t think there could be that big of a taste difference. Let me just say, I don’t know what other peanut butters were in competition, but I can assure you Crazy Richards deserved to win. Holy smokes it’s delicious! It’s got a deep, rich, toasted peanutty flavor with just a hint of natural sweetness. Definitely something you’ll want to eat by the spoonful!
Health Benefits of Peanut Butter
You might not think of peanut butter as a healthy food because of its association with kids food and dessert. But peanut butter is actually packed with nutrition. Here’s a look at some of the benefits:
HEART HEALTH // Peanuts are rich in nutrients that promote heart health. We all know of monounsaturated fats, the same type of cholesterol lowering fat found in avocados and extra virgin olive oil. It's also the predominant fat in peanuts and peanut butter. Peanut butter also contains vitamin E, folate and even small amounts of resveratrol, the phytonutrient found in the skin of grapes and red wine.
BIOTIN // Peanuts are the best food source of biotin, a B vitamin that plays and important role in metabolism of fat and carbohydrates. A deficiency in biotin can also affect skin, which is why biotin is often contained in many hair and skin supplements.
COPPER // Peanuts are a good source of copper with almost 50% your daily needs in one serving. Copper plays many important roles in the body, in bone and tissue health, cholesterol regulation (it targets the same enzyme as most cholesterol medications), and in the formation of an antioxidant enzyme called superoxide dismutase.
Crazy Richard’s Peanut Butter
So what makes Crazy Richards better than the rest? You know, besides the fact that it tastes pretty darn close to heaven (OMG on a spoon with dark chocolate chips!). Crazy Richards uses no added sugar, salt and only the natural oil from the peanuts. Many other natural brands use palm oil to prevent the oil and nuts from separating, which is often harvested in a way that’s harmful to the environment. The peanut flavor really sines in this whole grain peanut butter and jelly muffin recipe!
How to Make These Whole Grain Peanut Butter and Jelly Muffins
These whole grain peanut butter and jelly muffins are made with 100% whole grains thanks to white whole wheat flour. White whole wheat flour is made with a different kind of wheat that has a lighter, softer flavor and texture, which is why I love to use it in whole grain baking. If you think whole grain baked goods usually taste dry and unpleasant, you very well may like white whole wheat flour.
I stuffed these peanut butter and jelly muffins with an easy chia jam, made with chia seeds and frozen fruit. All you have to do to make it is blend frozen fruit and chia seeds in the food processor and let it sit to gel. In 10ish minutes, you’ll have a fruity jam.
-CLOSED- One lucky winner will receive a gift pack filled with Crazy Richard's products, including their obsessively delicious peanut butter! To win, simply leave a comment on this blog post with your favorite way to enjoy peanut butter. Deadline to win is 12 pm EST on 5/20/15 when I'll randomly pick a winner!
This recipe for whole grain peanut butter and jelly muffins has been updated to give you the best possible content.
Whole Grain Peanut Butter and Jelly Muffins
Makes: 12 muffins
Ingredients
Chia Jam:
1 1/2 cups fresh or frozen raspberries
2 tablespoons water
2 1/2 tablespoons chia seeds
Honey or sugar, optional
Muffins:
1 1/2 cups white whole wheat flour
1 cup oats
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup milk of choice (I used unsweetened oat milk)
2 tablespoons melted butter
1/2 cup Crazy Richard's peanut butter
1 teaspoon vanilla
1 egg
Instructions
Preheat oven to 425 degrees.
In a food processor, blend raspberries, water and chia seeds until pureed. Let sit 10-15 minutes to thicken while you prepare the other ingredients. Sweeten with a tablespoon of sugar or honey, if desired.
In a large bowl, whisk together flour, oats, baking powder, salt and coconut sugar. In another bowl, whisk together milk, butter, peanut butter, vanilla, and egg. Whisk wet ingredients into dry.
Line a 12 cup muffin tin with cupcake liners or spray with oil. Divide half the batter between the tins. Place about a tablespoon of jam in the middle of the batter, pressing down lightly with the back of the spoon to create a well. Top with the remaining batter.
Bake for 20 minutes until golden.
If you like these peanut butter and jelly muffins, you might like these peanut butter recipes:
Peanut Butter and Strawberry Jam Bars
Flourless Peanut Butter Coconut Cake
How to Make Nut Butter: Three Ways
