These PB & J Muffins are the perfect snack, treat, or breakfast! Packed with peanut butter flavor and a hint of sweetness from the strawberry jam and Wild Strawberry Balsamic, these muffins are for pb & j lovers only. However, for an allergy friendly version, try almond butter or sunflower butter instead of peanut butter!
PB & J Muffin Recipe:
Adapted from Minimalist Baker
- 2 eggs
- 1/4 cup maple syrup, agave, or honey
- 1/3 cup brown sugar
- 1/4 cup Wild Groves Kitchen Blend Olive Oil
- 1/4 tsp vanilla extract
- 3/4 cup applesauce
- 1/2 cup peanut butter
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup water
- 3/4 cup rolled oats
- 1/2 cup almond flour
- 3/4 cup all purpose flour
- 6 tsp strawberry jam
- 1/4 cup Wild Groves Wild Strawberry Balsamic Vinegar
Preheat your oven to 350 degrees F and line a standard muffin tin with 12 paper liners.
In a large bowl, whisk together the eggs, maple syrup, brown sugar, vanilla extract, and olive oil.
Add in the applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
Add almond milk and whisk again to combine.
Lastly, add the flour, almond meal, and oats and stir until just combined. The batter should be quite thick.
Scoop batter into muffin tins a generous 3/4 full and top with 1/2 tsp strawberry jam and 1/2 tsp Wild Strawberry Balsamic. Swirl with a spoon.
Bake for 26-32 minutes or until a toothpick inserted into the center comes out clean. Ours baked for 26 minutes.
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. Enjoy!