The traditional school lunch sandwich has gotten a healthy makeover: muffin style. These Nuttzo and Jelly muffin cups are sure to satisfy your sweet tooth with a sense of elementary school nostalgia.
Let’s play the word association game. I say “Peanut Butter and Jelly” and you say….insert your response here.
For me, the first memory that comes to mind is walking around the playground singing “Peanut Butter Jelly and a Baseball Bat” while playing four square in elementary school. If you’re not familiar with this ridiculous song, a quick YouTube search will give you an idea. Please don’t judge me. I was a small ignorant second grader.
Speaking of PB&J and elementary school, let us address the issue of Uncrustables. Aka the smallest, crustless, disgrace of a peanut butter and jelly sandwich that I ate all throughout my childhood. What sick person decided to omit the best part of this classic sandwich as a marketing technique? No thank you. Unlike my former self, I will have my crust and eat it too.
After trying many mediocre peanut butter and jelly flavored products, I have finally met my PB&J match: Nuttzo and Raspberry Jam mini muffins. Because the classic PB&J only contains two main ingredients, these components need to be of paramount quality. Cue all of the Nuttzo. Rather than standard Jif, this nutbutter contains a perfect melange of 7 nuts and seeds, all of which provide a new depth of flavor. In order complement its nutty partner, I used a homemade raspberry chia jam as the center of these muffins. Of course store bought jam or local jam from a farmer’s market will also do the trick.
- For the Nuttzo Muffins:
- ¾ cup Nuttzo Power Fuel
- ½ cupapple sauce
- ¼ cup honey
- ¼ cup almond meal
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 tbsp flax meal
- For the Chia Jam:
- 2 cups mixed red berries (I used strawberries and raspberries)
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tbsp chia seeds
- Preheat oven to 350.
- Combine almond meal, baking powder, and flax meal in a small bowl. Set aside.
- In a larger bowl, combine nuttzo, apple sauce, honey, and vanilla extract.
- Stir the dry ingredients into the wet. Be careful not to over-mix.
- Spoon batter into 24 greased mini muffin cavities.
- Bake for 11-13 minutes until slightly brown on the edges.
- While the muffins are baking, combine the ingredients for the chia jam in a medium saucepan over medium heat.
- Mash the berries down with a potato masher or fork and continue to cook for about 5-7 minutes. The longer the jam cools, the thicker it will become.
- Pull the muffins out of the oven and press a small divot into each muffin with a back of a wooden spoon.
- Place a small spoonful of jam into each of the muffins.