Muffins are a great way to start the day, but they often get boring. Here is a recipe for peanut butter and jelly muffins that will make your mornings more exciting! These muffins are easy to make and are perfect for a quick breakfast on the go. Plus, they’re delicious and filling! Give them a try today.
Recipe
2 Tbsp flaxseed meal
5 Tbsp water
1/4 cup maple syrup
1/3 cup coconut sugar
1/4 cup melted coconut oil
3/4 cup unsweetened applesauce
1 cup creamy or crunchy peanut butter or almond butter
1/4 tsp sea salt
1-1/2 tsp baking soda
1/2 tsp baking powder
1 tsp apple cider vinegar
1/4 cup unsweet almond milk or water
3/4 cup gluten-free rolled oats
1/2 cup almond meal
3/4 cup gluten-free flour blend
10 tsp naturally sweetened strawberry jam
How to Prepare
Preheat the oven to 350F degrees and line a standard muffin tin with 12 paper liners, or lightly grease and flour and shake out excess.
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
Add maple syrup, coconut sugar, and oil and whisk vigorously to combine and dissolve sugar crystals.
Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
Add almond milk and whisk again to combine.
Lastly, add gluten-free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.
Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute, being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 20 minutes in the pan, then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate.
