Peanut Butter and Jelly Muffins
Ingredients
The batter
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
¼
cup
maple syrup or agave nectar
-
⅓
cup
coconut sugar
-
¼
cup
melted coconut oil, grape seed oil or olive oil
-
¾
cup
unsweetened applesauce
-
½
cup
salted creamy or crunchy peanut butter
-
¼
tsp
sea salt
-
1½
tsp
baking soda
-
½
tsp
baking powder
-
1
tsp
apple cider vinegar
-
¼
cup
unsweetened almond milk or water
-
¾
cup
gluten-free rolled oats
-
½
cup
almond meal
-
¾
cup
gluten-free flour blend
The topping
-
8-9
tsp
strawberry jam
-
¼
tsp
peanut butter
Instructions
- Preheat the oven to 350°F (176°C) and prepare a muffin tin with liners or grease it.
- In a large mixing bowl, combine flaxseed meal and water to create flax eggs and let it rest.
- Add maple syrup, coconut sugar, and oil to the flax mixture and whisk until combined.
- Incorporate applesauce, peanut butter, salt, baking soda, baking powder, and vinegar, mixing well.
- Stir in almond milk and mix again until combined.
- Add gluten-free flour, almond meal, and oats, mixing until just combined to form a thick batter.
- Scoop the batter into muffin tins, filling them about ¾ full, and top with jam and peanut butter.
- Swirl the toppings carefully and avoid getting them too close to the edges.
- Bake for 26-32 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 20 minutes before transferring them to a plate to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
299
Total fat
19.2g
Total carbohydrates
28.7g
Total protein
4.8g
Sodium
281mg
Cholesterol
0mg
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