Almond Butter & Jelly Muffins

March 7, 2016

I woke up to the sound of raindrops pattering against my window and thunder roaring in the sky. Craving something warm and comforting, these ooey-gooey almond butter and jelly muffins were just the ticket. Super simple to make requiring just one bowl, naturally-sweetened and an option to be entirely vegan and gluten-free. So good. I’m putting one of these in my son’s lunchbox tomorrow!


2 eggs or sub flax eggs (2 Tbsp flax seed meal + 5 Tbsp water)
¼ cup maple syrup or honey
⅓ cup muscuvado or coconut sugar
¼ cup melted coconut oil
¾ cup unsweetened applesauce
½ cup nut butter of choice + more for topping
¼ tsp sea salt
1½ tsp baking soda
½ tsp baking powder
1 tsp apple cider vinegar
¼ cup milk or choice or water
¾ cup gluten-free rolled oats
½ cup almond meal
¾ cup gluten-free flour
8-9 tsp naturally sweetened jam


Preheat oven to 350° F and line a muffin tin with 12 paper liners, or lightly grease and flour, shaking out the excess.

Crack open eggs into a large mixing bowl, or prepare flax eggs and let rest for a few minutes before adding to bowl.

Add honey or maple syrup, sugar, oil and whisk vigorously to combine and dissolve sugar crystals.

Add applesauce, nut butter, salt, baking soda, baking powder, apple cider vinegar, and whisk to combine.

Add milk and whisk again to combine.

Lastly, add gluten- free flour, almond meal, 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 ¾ full and top with ¾ tsp jam and ¼ 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 (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).

Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient!

Will keep covered at room temperature for several days. Freeze for long-term storage.

Recipe via Minimalist Baker

You Might Also Like

No Comments

Leave a Reply