Peanut Butter & Strawberry Chia Mini Muffins
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Peanut butter and strawberry chia mini muffins are a twist on peanut butter and jelly muffins, a new way to enjoy a classic! Today we’re using our newest favorite find, Welch’s Chia Strawberry Fruit Spread along with our favorite peanut butter to make a better for you peanut butter and strawberry mini muffins!
What does your weekly routine look like? Busy, busy? Yes, mine too! There’s always something going on, somewhere to go, something to do and someone to see. If we’re not running errands we’re out having fun. So what do you do about breakfast? Don’t think you need to stop by the drive-thru, these peanut butter and strawberry chia muffins are perfect to grab and go, and will last into the week too!
Peanut butter and strawberry chia mini muffins are perfect for busy people like us. They’re easy to grab as we rush out of the house. Whip up a batch or two and store them in an airtight container to have well into the week! These mini muffins are a fun breakfast option for everyone in the family.
Recipe makes 48 mini muffins.
- 2 cups whole wheat flour
- 1 Tbs baking powder
- 1 Tsp salt
- 2/3 cup sugar + more to sprinkle
- 1 cup milk
- 1 cup creamy peanut butter
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup Welch’s Chia Strawberry Fruit Spread
First, preheat your oven to 375 degrees, prepare your mini muffin tin with muffin cups or non-stick cooking spray. Grab a large bowl and stir together flour, baking powder and salt.
Add 2/3rds cup of sugar, the milk, peanut butter, oil and eggs.
Beat until moistened with an electric mixer. Add the batter to the muffin tin, filling muffin cups about 2/3rds of the way full. Make a small well in the middle of the batter.
Fill the well with Welch’s Chia Strawberry Fruit Spread. Sprinkle the tops of each muffin with sugar.
Bake in your preheated oven for 11-14 minutes. Muffins are done when a toothpick comes out clean. Remove from the oven and cool for 5 minutes while they’re still in the pan, then remove the muffins and finish cooling on a wire rack.
Tip: To make full size muffins, use the same recipe and bake for 22 to 24 minutes.
Add a dollop more Welch’s Chia Strawberry Fruit Spread to the top of your muffins before serving!
So what is Welch’s Chia Strawberry Fruit Spread? Well, it’s a new better-for-you fruit spread that is available in strawberry and grape flavors. It is made with real sugar, no high fructose corn syrup, is non-GMO and contains no artificial sweeteners, flavors or preservatives! It’s a great way to incorporate chia seeds into your diet — Welch’s Chia Strawberry Fruit Spread contains more than 700 chia seeds per serving!
You can find Welch’s Chia Strawberry Fruit Spread at your local retailer right in the peanut butter and jelly aisle. I found mine at Hannaford! Look for a $2 off coupon right on the jars!
So go ahead, try something new! Make these mini muffins for breakfast your family will love them!
- Preheat oven to 375 degrees. Prepare muffin tin with non-stick spray or muffin cups
- Stir flour, baking powder and salt in large bowl
- Add 2/3rd cup sugar, milk, peanut butter, oil and eggs. Beat with electric mixer on low speed just until just mixed together
- Add batter to each muffin cup, 2/3-3/4 full
- Make small well in center of batter. Place 1/4+ tsp scoop of Welch’s Chia Strawberry Fruit Spread in center of each well.
- Sprinkle tops of muffins with sugar
- Bake 11-14 minutes
- Cool for 3 minutes in pan, move to wire rack to finish cooling.
How will you use Welch’s Chia Fruit Spreads?