If I told you that I’ve been living off these muffins for the past two weeks, it wouldn’t be a lie. While I suppose its a little stretch to say I’ve been living off them and eating nothing else, it almost seems that way because one of these for breakfast keeps you SO FULL! The combination of oats, peanut butter and chia seeds not only make for a super tasty muffin, but a nutritious one at that! I followed this and used blueberries (strawberries are really good, too) but feel free to use your any berry you like.
These PB&J muffins taste like a real treat, especially with the jelly filled center (!!!), but have no fear, they are totally healthy…even with the crumble topping. Here is how you make them…
Peanut Butter and Jelly Muffins with a Crumble Topping:
Makes 12
Ingredients:
– 1 1/2 cup oats
– 1 cup oat flour (you can buy oat flour or you can simply blend oats in a food processor or high powered blender)
– 1 cup peanut butter, I like crunchy
– 1/2 cup almond milk
– 1/4 cup honey
– 1 ripe banana, mashed
– 2 large eggs
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
(you need about 1/4 cup total)
Crumble Topping
– 1/4 cup cold coconut oil
– 1/4 cup raw sugar
– 1/4 cup oat flour
– 1 tablespoon oats
Directions:
– Preheat oven to 350 degrees.
– In a large bowl, mash banana and mix in all wet ingredients. Add dry ingredients and mix well.
– Grease a muffin tin (or use muffin foils) and spoon 1 tablespoon of the mixture into each spot. Top with 1 teaspoon jam then cover with 1 tablespoon of the muffin batter.
– For the crumble topping, combine all ingredients and mix using your hands. You will need to break up the coconut oil and mix until you have pea sized clumps. Spoon equally over each muffin.
– Bake for 20-25 minutes.
– Let cool and enjoy!
I find that they stay the best in the refrigerator and make for a great grab and go breakfast!
