Made these this morning at a friend’s request.. Ok so he asked for peanut butter muffins.. But you know me, I have to get all fancy and what not so here I present to you.. Drum roll please….
Whole wheat nut butter “muffies” with a chocolate chip, almond and brown sugar crunch!!
2 cups flour ( I used 1 cup whole wheat and one cup all-purpose flour. You can use all-purpose flour all the way)
2 teaspoons baking powder
1 teaspoon salt
Sift all of the above.
2/3 cup almond butter (you can use peanut butter)
1/2 cup white sugar
2 tablespoons room temperature butter
Mix all of the above.
2 eggs
1 cup of whole milk
Mix the above in the nut butter mixture.
Fold the wet ingredients with the dry ingredients. Do not over mix.
For the crunchy topping;
2 Tbsp room temperature butter
2 Tbsp choc chips
2 Tbsp whole oats
2 Tbsp brown sugar
2 Tbsp All purpose flour
Mix the above using a fork till crumbly.
You can make muffins or pan sized bread.
Bake in a preheated oven at 375 degrees.
If making “muffies”, ditch the muffin pan and use baking cups on a cookie sheet. Fill the cups about 2/3rd of the way. Add a Tbsp of the crunchy topping. Bake for 12-14 minutes till a toothpick comes out clean/bit sticky (not wet).
If making muffins bake for 16 to 18 minutes till a toothpick comes out clean/bit sticky (not wet).
If making bread bake for 30 to 40 minutes
till a toothpick comes out clean/bit sticky (not wet).
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| Whole wheat and All purpose Flour |
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| Sifting all dry ingredients |
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| Nut butter mixture |
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| Crunch topping |
