Peanut Butter Chia Breakfast Muffins with Coconut, Raisins & Almonds. These work especially well as a grab-and-go breakfast because the peanut butter and almonds add richness, while chia, coconut, and raisins give the muffins extra texture and natural sweetness.
Makes: 10–12 muffins
Bake: 350°F / 175°C for about 18–22 minutes
Ingredients
- 1 ½ cups Schullo all-purpose flour
- ½ cup Schullo peanut butter
- 2 tbsp Schullo chia seeds
- ⅓ cup Schullo coconut flakes
- ⅓ cup Schullo raisins
- ⅓ cup Schullo chopped almonds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 eggs
- ½ cup milk
- ⅓ cup honey or maple syrup
- 1 tsp Schullo vanilla extract
- ¼ cup neutral oil or melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
- In a large bowl, combine the flour, chia seeds, coconut, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the peanut butter, eggs, milk, honey or maple syrup, vanilla, and oiluntil smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the raisins and chopped almonds. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle a little extra coconut, chia, or chopped almonds on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for about 5 minutes in the pan, then transfer to a rack.
Serving idea
Serve warm with a small spoonful of peanut butter on top. These work especially well as a grab-and-go breakfast because the peanut butter and almonds add richness, while chia, coconut, and raisins give the muffins extra texture and natural sweetness.
