Candace Dorsey 4/15/22 Candace Dorsey 4/15/22

Peanut Butter And Jelly Muffins

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…

Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free!

jump to recipe

PB&J Muffins. Need I say more!?

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!

print recipe

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.

SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!

Buy on Amazon

Candace Dorsey 11/12/21 Candace Dorsey 11/12/21

Pumpkin Cornbread Muffins

Another cornbread recipe!? Yes ma’am! This time, we are just going straight into a muffin tin vs cast iron skillet. Why? Well...I tend to just eat straight out of the skillet in one sitting so individually portioned muffins are what I need in life. Haha

Muffins are fun, in general though! But now that I’m thinking about it, I believe I have more muffin recipes on the blog than anything else! Enough small talk, let’s just dive right into this recipe!

I do have to preface by saying that if you don’t like the taste of pumpkin or team no #psl, then please don’t leave! Haha I want to assure you that these pumpkin cornbread muffins actually don’t taste like pumpkin. If anything, they taste more like a jiffy style cornbread flavor. The sole reason pumpkin puree is used in this recipe is because of texture and nutrients!

Pumpkin Cornbread Muffins - The ultimate cozy accompaniment to soups, stews, chilis, and more! (gluten and dairy-free)

jump to recipe

Though I love my gluten-free cornbread skillet recipe, and yes, these are gluten-free as well. This cornbread recipe just might have that one beat! The pumpkin puree adds a new level of fluffy texture while elevating the flavors! And yes, there is a small amount of pumpkin spice seasoning in the batter, but again, it just elevates the corn flavor in the cornbread which makes it completely neutral if that makes sense.

So feel free to eat these classic with a pad of grass-fed butter and honey, or accompany to comfort dishes like chicken zoodle soup, creamy tomato pesto soup, butternut squash, kale, and white bean lasagna soup, veggie beef stew, or mexican harvest turkey chili.

If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Pumpkin Cornbread Muffins - The ultimate cozy accompaniment to soups, stews, chilis, and more! (gluten and dairy-free)

print recipe

Prep Time: 10 min Cook Time: 20 min Serving Size: 12 standard muffins/ 6 large muffins

Ingredients

1 cup gluten-free cornmeal
¾ cup gluten-free 1-to-1 baking flour
¾ cup plant based milk (or your favorite)
½ cup pumpkin puree (not pie filling)
¼ cup coconut sugar
¼ cup avocado oil
2 eggs, room temperature and lightly beaten
1 tsp apple cider vinegar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp pumpkin spice seasoning
¼ tsp pink himalayan sea salt

Directions

In a liquid measuring cup, measure out milk and add the 1 tsp apple cider vinegar or lemon juice. Mix until combined and set aside. This is how to create “buttermilk” the plant-based way!
Preheat the oven to 375 degrees.
In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, spice seasoning and salt. Whisk to combine. Whisk in the rest of the wet ingredients (ie “buttermilk”, pumpkin, lightly beaten eggs, and oil). Stir until combined and no dry clumps remain.
Scoop batter into a standard 12-cup muffin tin or a large 6-cup muffin tin (spray or grease if not nonstick).
Bake for 15-20 minutes, or until cooked through (a toothpick inserted in the center of a muffin and it comes out clean) and slightly golden.
Allow to cool slightly, then serve warm with a pad of grassfed butter and/or honey.