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. Keep reading for a giveaway of delicious peanut butter products by Crazy Richards, officially the best tasting peanut butter!
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 is a reasonable 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.
WEIGHT LOSS // Still think nuts cause weight gain? Study after study shows nuts, including peanuts, are actually beneficial for weight loss. That’s because the fats, protein and fiber in nut butter are satiating for the number of calories you get. I love to use peanut butter to make my meals and snacks more filling – think a peanut butter dressing on an Asian noodle and vegetable salad or peanut butter spread on apple slices or a crunchy brown rice cake.
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. Although, I found this nut butter didn’t separate like most other brands, but here’s a quick trick for those of you who hate stirring – simply store it (cap on!) upside down in the cabinet or fridge.
Now, on to these muffins. When I first learned to cook healthfully, I started making these peanut butter and jelly muffins for breakfast. I was pretty excited about them, but in hindsight, 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!
- Chia Jam:
- 1 cup fresh or frozen raspberries
- 2 tablespoons water
- 2 tablespoons chia seeds
- 1½ cups white whole wheat flour
- 1 cup oats
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup coconut sugar
- 1 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- ½ cup Crazy Richards creamy peanut butter
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 425 degrees.
- In a food processor, blend raspberries, water and chia seeds. Let sit 10-15 minutes to thicken while you prepare the other ingredients.
- 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.
- 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.
- Bake for 20 minutes until golden.
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