Peanut Butter And Jelly Muffins Vegan Gf Food

PEANUT BUTTER & JELLY MUFFINS

Peanut Butter & Jelly Muffins image

These healthy Peanut Butter and Jelly Muffins are gluten-free and naturally sweetened with a touch of maple syrup. Feel free to substitute almond butter, sunflower butter or another nut/seed butter of your choice.

Provided by Jessica Bippen

Time 35m

Number Of Ingredients 9

Ingredients

1 cup applesauce (or mashed banana)
1/2 cup natural peanut butter
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup naturally sweetened jam or homemade chia jam

Steps:

Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Spray the inside of the liners lightly with avocado oil spray to prevent muffins from sticking to liners.
In a large bowl, whisk the eggs. Add the applesauce, peanut butter, maple syrup and vanilla extract until smooth.
To the bowl, add in the oat flour, baking powder and salt. Combine until just incorporated. Careful not to overmix. Scoop the batter into muffin liners. Add 1 teaspoon of naturally sweetened jam or chia jam on top of each muffin. Use the back of a spoon or a butter knife to swirl the strawberry fruit spread into the top layer of the batter.
Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool for 3-5 minutes, then transfer the muffins to a wire rack to cool.
Store the muffins in an airtight container in the fridge for up to a week or in the freezer for three months.

PEANUT BUTTER AND JELLY MUFFINS

Peanut Butter and Jelly Muffins image

Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.

Provided by kittycatmom

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 cup jam or 1/2 cup preserves, of your choice
1/4 cup sugar

Steps:

Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

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