“Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life. “- A A Gill
We’re always on the look-out for creative ways to add nut butter to our morning routine. When a recipe from the Minimalist Baker for PB&J Muffins popped up on our Pinterest feed we knew we had to try it. We made a few alterations to the original recipe, most notably subbing our January Featured AB&J, Brins Strawberry Lemongrass Jam + Toasted Coconut Almond Butter, for the classic peanut butter and strawberry jam. We also had some amazing, local, farmer’s market eggs on hand so we used those instead of the flax eggs.
The resulting muffins were incredibly moist, packed with protein, and delicious! They were also simple to make and required only one bowl. Hurray for fewer dishes!
- 2 eggs (to make recipe vegan sub 2 batches flax eggs – 2 Tbsp flaxseed meal + 5 Tbsp water, mixed and allowed to sit for a few minutes)
- 1/4 cup honey (sub maple syrup or agave nectar to make vegan)
- 1/3 cup coconut sugar (or sub cane sugar)
- 1/4 cup melted coconut oil, grape seed oil or olive oil
- 3/4 cup unsweetened applesauce
- 1/2 cup Toasted Coconut Almond Butter (+ more for topping)
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup unsweetened almond milk or water
- 3/4 cup gluten-free rolled oats
- 1/2 cup almond meal
- 3/4 cup gluten-free flour blend (if not gluten-free, sub whole-wheat pastry or unbleached all-purpose)
- 8–9 tsp Strawberry Lemongrass Jam
Preheat oven to 350 degrees and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess.
Add eggs, maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
Add applesauce, Toasted Coconut Almond Butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
Add almond milk and whisk again to combine.
Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.
Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more Toasted Coconut Almond Butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).
Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!
Will keep covered at room temperature for several days. Freeze for long-term storage.