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!
Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.
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!
Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
