This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.
Jam-Filled Peanut Butter Muffins (with Optional Crumble Topping)
Yield: 12 Muffins
Recipe Notes
If you’d prefer to use eggs, substitute 2 large eggs for the chia seeds and water.The crumble topping makes these muffins extra special, but for weekday on-the-go muffins, you can leave it off.For the crumble topping, thoroughly mix ½ cup each: all-purpose flour, brown sugar, and chopped roasted peanuts, and 4 tablespoons softened plant-based butter in a medium bowl. Generously sprinkle over each batter-filled muffin cup before baking.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon each: baking soda and salt
- 1 tablespoon ground cinnamon
- 4 tablespoons coconut oil or plant-based butter
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons chia seeds mixed with 10 tablespoons 1/2 cup water
- 1 1/2 cups plain yogurt, not Greek, plant-based or dairy
- 3/4 cup coarsely chopped roasted peanuts
- 1/2 cup your favorite jam
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flours, baking powder, baking soda, and salt in a medium bowl.
- Beat coconut oil, peanut butter, sugar, and molasses with an electric mixer over medium-high speed until light and fluffy, a minute or so. Beat in chia seed mixture, then 1/2 of the dry ingredients, followed by 1/3 of the yogurt. Continue beating in dry ingredients, alternating with yogurt, in two more rounds to make a stiff batter. Switch to a rubber spatula to fold in peanuts.
- Spray a 12-cup muffin tin with vegetable cooking spray. Use a large ice cream scoop to divide half of the batter evenly among the cups. (They will be full.) With generous teaspoon of jam on a spoon, burrow the jam into the batter; repeat with remaining jam to fill each cup. Top with remaining batter. (If using crumble topping, sprinkle it on now.) Bake until muffins are golden brown, about 30 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
