PB&J lovers, this one’s for you! These soft, fluffy peanut butter muffins come with a built-in swirl of fruity chia jam, giving you that classic combo in a warm, portable bite. Naturally sweetened with banana and maple syrup, they’re made with simple, plant-based ingredients (including a clever flax “egg” swap) that make them as wholesome as they are satisfying. Bake up a batch for easy grab-and-go breakfasts, tuck them into lunchboxes, or keep them on hand for snack time, because honestly, who could resist a muffin that tastes like a cozy PB&J sandwich, straight from the oven?
Peanut Butter Muffins With Chia Jam
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Ingredients
- 1/2 cup unsweetened peanut butter
- 1 cup banana mashed
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. ground flaxseed + 6 Tbsp. water
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 cup strawberry chia jam save some for topping
Instructions
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Preheat oven to 350 degrees F. Prepare 12-cup muffin tin with liners. Spray inside of liners lightly to prevent muffins from sticking.
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In large bowl, whisk together flax meal and water to create egg replacement. Add mashed banana, peanut butter, maple syrup and vanilla extract, and mix until smooth.
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To bowl, add baking flour and baking powder. Combine until just incorporated. Avoid over mixing.
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Scoop batter evenly into lined muffin tray. Add 1 tsp. jam or chia jam on top of each muffin. Use chopstick or butter knife to swirl jam into top layer of batter.
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Bake 22-26 minutes or until toothpick comes out clean.
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Let cool 3-5 minutes, then transfer muffins to wire rack to cool completely before storing in an airtight container.
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Serve with extra jam on top or as-is. Muffins will keep in the fridge for up to a week or in the freezer for three months.
Notes
Nutrition
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The post Peanut Butter Muffins With Chia Jam first appeared on The Upside by Vitacost.com.