Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
Muffins:
3 tablespoons JUSTIN’S® Maple Almond Butter
1 box Gluten Free Muffin Mix
1 cup Almond Milk
⅓ cup Coconut Oil, melted
2 Eggs
1 tablespoon Poppy Seeds
Streusel:
1 tablespoon JUSTIN’S® Maple Almond Butter
¼ cup Rolled Oats
¼ cup sliced Almonds
1 tablespoon Gluten Free Flour
1 tablespoon Brown Sugar
For the Muffins:
1. Preheat the oven to 400°F.
2. Grease a muffin pan or line with paper baking cups.
3. Pour the muffin mix into a mixing bowl.
4. Make a well in the center and add the JUSTIN’S® Maple Almond Butter, milk, oil, and eggs.
5. Mix until well combined. Fold in the poppy seeds.
6. Spoon the batter into the prepared muffin pan, filling each cup nearly to the top.
For the Streusel:
1. In a small bowl, combine all the ingredients for streusel.
2. Sprinkle over the muffin batter.
3. Bake for 22-25 minutes or until the muffins are golden brown.
4. Cool completely and enjoy!
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
Muffins:
3 tablespoons JUSTIN’S® Maple Almond Butter
1 box Gluten Free Muffin Mix
1 cup Almond Milk
⅓ cup Coconut Oil, melted
2 Eggs
1 tablespoon Poppy Seeds
Streusel:
1 tablespoon JUSTIN’S® Maple Almond Butter
¼ cup Rolled Oats
¼ cup sliced Almonds
1 tablespoon Gluten Free Flour
1 tablespoon Brown Sugar
For the Muffins:
1. Preheat the oven to 400°F.
2. Grease a muffin pan or line with paper baking cups.
3. Pour the muffin mix into a mixing bowl.
4. Make a well in the center and add the JUSTIN’S® Maple Almond Butter, milk, oil, and eggs.
5. Mix until well combined. Fold in the poppy seeds.
6. Spoon the batter into the prepared muffin pan, filling each cup nearly to the top.
For the Streusel:
1. In a small bowl, combine all the ingredients for streusel.
2. Sprinkle over the muffin batter.
3. Bake for 22-25 minutes or until the muffins are golden brown.
4. Cool completely and enjoy!
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
