In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
If your kids like peanut butter & jelly and they like muffins, they will love this recipe. It´s a perfect afternoons snack or addition to their lunch box. Made with wholesome ingredients such peanut butter & almond milk created in the NutraMilk as well as oats, almond meal, applesauce which provide loads of healthy nutrients for their growing bodies. Enjoy!
- 2 Tbsp. flaxseed meal (to make flax eggs)
- 5 Tbsp. water (to make flax eggs)
- 1/4 cup maple syrup or agave nectar (sub honey if not 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 salted creamy peanut butter made with the NutraMilk
- 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 made with the NutraMilk
- 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 jam (look for naturally sweetened to keep these refined sugar-free)
For peanut butter
- 2 cups (275g) peanuts (untoasted, unsalted)
- pinch salt (optional)
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
- Start by making the peanut butter if you don't have a batch made:
- Place peanuts in the NutraMilk container.
- Press Butter cycle, set for 2-3 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Make almond milk if you don't have a batch made.
- Start by making fresh almond milk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
- Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
- Add 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 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 peanut 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.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Minimalist Baker.