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Peanut Butter and Jelly Streusel Muffins

adapted from Green Market Baking Book ^[1]

Breakfast | Yield: 10 to 12 muffins
Prep time: 20 min | Cook time: 25 minutes | Total time: 45 min

Ingredients

• 1 cup whole wheat flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup maple sugar or white sugar
• 1 tsp. cinnamon
• 6 tbsp. rolled oats
• 1/2 cup milk or soy milk
• 4 tbsp. canola oil
• 6 tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 cup peanut butter
• 3 tsp. apple cider vinegar
• 2 medium ripe bananas
• 4 tbsp. fruit preserves

Streusel Topping

• 3/4 cup rolled oats
• 1/4 cup maple sugar or white sugar
• 1/4 cup whole wheat flour
• 1 tsp. cinnamon (optional)
• 2 tbsp. unsalted butter, cut into small pieces

Process

1. Preheat oven to 350 degrees (F). Add liners to a 12 cup muffin pan.
2. In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar and cinnamon. Stir in the oats.
3. In a medium bowl stir together milk, oil, maple syrup, vanilla, peanut butter and vinegar. Add in the bananas and mash until well blended.
4. In a small bowl, mix together the dry ingredients for the streusel: oats, sugar, flour and cinnamon. Add in the small pieces of butter and rub the ingredients between your fingers until crumbly. Set aside.
5. Make a well in the flour mixture and pour in the peanut butter mixture. Stir just until combined.
6. Fill the muffin cups about 3/4 full. Add a dollop (about a teaspoon) of fruit preserves on top and then sprinkle with streusel topping.
7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes and then transfer to a rack to cool completely.

Store in an airtight container for up to 3 days. Store in the freezer for up to two weeks.

Recipe Notes

You can make these muffins extra crunchy by adding 2 tablespoons of peanuts along with the oats in the flour mixture. Feel free to add a few tablespoons of chopped peanuts to the streusel topping, too.

If you like raisins, add 3 tablespoons along with the oats in the flour mixture.