Whole Grain Peanut Butter Jelly Muffins

Make it peanut butter jelly time, ALL the time! These whole grain peanut butter jelly muffins filled with chia seed jam are perfect for breakfast, snacking or a sweet treat. 

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 my 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). How many zucchinis plants is a reasonable number to plant in the garden (less than the 14 we currently have growing). 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. Defintely something you’ll want to eat by the spoonful!

You might not think of peanut butter as a health food, probably because of it’s association with kids food (usually a safe assumption). 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. That's why biotin is often contained in many hair and skin supplements. There’s no research showing a benefit to supplements, but there’s no harm including biotin rich foods in your diet.

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.

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. It's fine for health, but the production of palm oil has a devastating effect on the environment. 

Now, on to these muffins. WhenI first learned to cook healthfully, I started making these peanut butter and jelly muffins for breakfast. I was pretty excited about them, but inhindsight, they were pretty horrid and dry. What's the use of making something healthy if it doesn't taste great? Still, I kind of love the idea and I've been meaning to revamp my recipe so it doesn't taste like peanut butter smothered cardboard. This new version, lightly sweetened with coconut sugar and stuffed with a tart raspberry chia jam is pretty fantastic if I do say so myself. Perfect for breakfast or for snacking! Pro tip: double up the batch and freeze for later!

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! 


Whole Grain Peanut Butter and Jelly Muffins

Makes: 12 muffins

Ingredients

Chia Jam: 

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons water
  • 2 tablespoons chia seeds

Muffins:

  • 1 1/2 cups white whole wheat flour
  • 1 cup oats
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1 cup unsweetened almond milk
  • 2 tablespoons melted coconut oil
  • 1/2 cup Crazy Richard's peanut butter
  • 1 teaspoon vanilla
  • 1 egg

Instructions

  1. Preheat oven to 425 degrees.
  2. In a food processor, blend raspberries, water and chia seeds. Let sit 10-15 minutes to thicken while you prepare the other ingredients.
  3. In a large bowl, whisk together flour, oats, baking powder, salt and coconut sugar. In another bowl, whisk together almond milk, coconut oil, peanut butter, vanilla, and egg. Whisk wet ingredients into dry.
  4. Line a 12 cup muffin tin with cupcake liners or spray with oil. Divide half the batter between the tins. Place a small 2 teaspoon scoop of jam in the middle of the batter, pressing down lightly. Top with the remaining batter.
  5. Bake for 20 minutes until golden.

More peanut butter recipes: 

Vegetable and Soba Noodle Stir Fry with Peanut Sauce
Vegetable and Soba Noodle Stir Fry with Peanut Sauce
Peanut Butter, Banana and Chocolate Bites
Peanut Butter, Banana and Chocolate Bites
Peanut Butter and Jelly Cups
Peanut Butter and Jelly Cups

Baked Oatmeal with Bananas and Berries

This fruity baked oatmeal with bananas and berries is the perfect breakfast to bring to a potluck brunch! 

A few weeks ago in my yoga class, we discussed the concept of dharma. It's a complicated concept, and I don't think I got it 100%, but what stood out to me most was the importance of building your life around your strengths and the activities that make you happy.

After class, I kept thinking about dharma and how to incorporate the principle into my life and my mind kept going back to this little blog. As much as I love my job, writing here taps into my creative side - it brings me joy! And that joy from blogging has brought new energy and life to my real job.

Today's recipe is adapted from the first blog I ever subscribed to, 101 cookbooks. I started reading it right after I became a dietitian - it's actually what initially inspired me to start a blog. 101 Cookbooks is where I first learned how to use many natural ingredients and create food that's tasty and nourishing.

Baked Oatmeal with Bananas and Berries

Serves 6

Ingredients

  • 2 cups oats
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups
  • 2% milk, unsweetened almond milk or unsweetened coconut milk (not the canned kind - too thick for this recipe)
  • 1 large egg
  • 1 1/2 tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, sliced into
  • 1/2 in rounds
  • 1 1/2 cups berries, fresh or frozen

Instructions

  1. Preheat oven to 375 degrees. Spray the inside of an 8-inch baking dish with oil.
  2. In a bowl, mix together oats, half the walnuts, baking powder, cinnamon and salt. In another bowl, mix together the maple syrup, milk, egg, butter and vanilla extract and whisk until combined.
  3. Layer slices of banana on the bottom of the baking dish. Sprinkle 1 cup of berries over the bananas. Cover the fruit with the oat mixture. Carefully pour the milk mixture over the oats, giving the baking dish a good tap to make sure it settles in. Sprinkle the remaining berries and walnuts over the top.
  4. Bake for 35-45 minutes until set with a golden brown crust. Remove and let cool slightly before slicing.