Peanut Butter And Jelly Muffins
Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free!
PB&J Muffins. Need I say more!?
I’m pretty biased when it comes to anything using peanut butter. *Cough Healthy Strawberry Brown Rice Krispie Treats, Healthy Reese’s Peanut Butter Eggs, Peanut Butter & Jelly Protein Smoothie Bowl, Chocolate Peanut Butter Granola and Berry Parfait, Raspberry Almond Thumbprint Cookies, and the list goes on…
So it was surprising to me that I didn’t have this recipe posted until now! I have been making it for so many loved ones and it has become my nutrition clients’ (link) #1 breakfast and snack favorite, that I just assumed I already had the recipe posted. Haha.
But I can’t take all the credit for this masterpiece of a peanut butter and jelly muffin recipe. I have adapted this recipe from Minimalist Baker but have adjusted the ingredients just a smidge to make it more feasible and accessible for clients who would like to make these from home!
With that being said, if I recommend this recipe for a client that is dealing with blood sugar issues, then I usually tell them to opt out of the maple and/coconut sugar and to leave the extra garnishes off like the jelly/jam. And the muffins will STILL taste amazing.
This peanut butter and jelly muffin recipe will soon be in your go to muffin recipe arsenal. I Promise You!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free!
PREP TIME: 5 MIN | COOK TIME: 30 MIN | MAKES 12 Servings
Ingredients
¾ cup unsweetened applesauce
½ cup creamy or crunchy peanut butter
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup unsweetened milk of choice
¼ cup coconut oil (melted)
2 eggs
1 tsp apple cider vinegar
1 ½ cup gluten-free flour blend
¾ cup gluten-free rolled oats
1 ½ tsp baking soda
½ tsp baking powder
¼ tsp sea salt
9-11 tsp naturally sweetened jam of choice
handful blueberries as garnish (optional)
Directions
Preheat the oven to 350 degrees and lightly grease or line a standard 12 count muffin tin.
In a large mixing bowl, whisk eggs and then add applesauce, peanut butter, coconut sugar, maple syrup, oil and milk and stir until combined and sugar crystals have dissolved.
Add baking soda, baking powder, and apple cider and whisk to combine.
Lastly, add the flour, oats, and salt and stir to combine. The batter should be scoopable, not pourable. If the batter isn’t on the thicker side, then slowly add in more flour.
Pour batter into muffin tins about ¾ full and top with ½ to 1 tsp jam and ¼ tsp more peanut butter. Swirl jam and peanut butter using a toothpick, making sure you don’t get too close to the edges or it will cause seeping when baking and can get too browned. You can also garnish with blueberries and oats on top or create an oat streusel topping!
Bake for 26-32 minutes or until a toothpick when inserted comes out clean. Allow to cool in tin for 20 minutes before allowing them to cool a second time on a wire rack. May need to loosen muffins from the pan by sliding a butter knife around the edges.
Enjoy immediately after! Can keep at room temperature for several days and freezer friendly.
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