ab & j coffee cake muffins

the ultimate muffin mashup - almond butter & jelly coffee cake muffins.

i woke up in the mood for muffins the other morning. the only problem was what kind?? theres an abundance of incredible muffin flavors - banana, lemon blueberry.. you name it and it’s there. the two that really spoke to me however were pb & j and coffee cake. so i did a little mash up and was not at all upset with the results.

ALMOND BUTTER & RASPBERRY JELLY COFFEE CAKE MUFFINS

what you’ll need

makes 12 muffins / macros per muffin - 161kcal, 17g c, 6g p, 8g f

for the muffins

• 1.5c flour*

• 0.5c collagen powder

• 0.25c lite maple syrup

• 1c almond milk

• 1 egg

• 1 tbs baking soda

• 0.5 tsp salt

• 1 tsp vanilla extract

• 0.25c almond butter

• 1 shot espresso (or 1 tbs instant coffee & 2 tbs water)

• 2 tbs dark chocolate chips

• raspberries

  • * i used coconut flour which is why the fat content is slightly high. if you want less fat, use regular all purpose flour in place of coconut flour :-)

for the crumble

• 2tbs coconut oil

• 2tbs coconut flour

• 1tbs oats

what to do

• preheat oven to 375 & line muffin tin with muffin papers

• mix dry ingredients - flour, baking soda, salt - in one bowl, then mix in almond milk, maple syrup, egg, vanilla and espresso. mix well.

• mix 1/8c of the almond butter into the batter and save the rest for layering

• mix in chocolate chips

• next, fill each muffin tin half way, then add a drop of almond butter and one raspberry.

• add more batter to cover the almond butter / raspberry

• next make the crumble by combining all crumble ingredients and then crumbling over the muffin batter

• bake for 12-15min at 375