Peanut Butter and Jelly Muffins

…without peanut butter.  Obviously.  Fair warning: I think these are great when made with sunflower seed butter, but they’ll be green.  No joke.  Chemistry wins again.  So I just used chunky almond butter.

IMG_2847

I used my Roasted Strawberry Jam in these but any Paleo-friendly (or not…I won’t tell) jelly or jam is fine!

5.0 from 3 reviews
Peanut Butter and Jelly Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c applesauce
  • ½ c almond butter (or any nut butter...or coconut butter for nut free)
  • 1 t baking soda
  • 1 t vanilla
  • pinch salt
  • About ½ c or so of jelly or jam
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs with the cashew butter and vanilla. Stir in the applesauce.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Spoon into your lined cupcake tins to about ½ full.
  5. use a spoon to make a little well in the batter and place a teaspoon or two of jelly inside. Top with a little more batter, ensuring that no jelly peeks out.
  6. Bake at 350 degrees for 30-35 minutes, until the muffins are lightly browned on top.
  7. Makes 1 dozen muffins.

 

19 thoughts on “Peanut Butter and Jelly Muffins

  1. Can’t wait to make these this week!! Yummo. Always looking for ways to get almond butter in things and not by itself…have some strawberry jam that will be delish!

  2. It says beat the eggs and egg whites….are there supposed to be a different amount of egg whites from the yolks? Or is it just beat the 6 eggs first?

    • No worries…I’m just an idiot. I fixed the instructions…since a lot of my muffin recipes do have egg whites I’m sort of on autopilot!

  3. Pingback: Peanut Butter and Jelly Muffins from TGIPaleo | The Creative Caveman

  4. I’m a bit confused, but I really want to make these! The instructions don’t mention anything about the applesauce listed in the ingredients…is it needed?

    Thanks so much!

  5. Yum! My two year old and I made these today. Next time I will put in closer to two teaspoons of jam because the jam was (obviously) the best part and I used less than a teaspoon in each. I didn’t use honey, but I don’t think you need any unless you don’t add enough jam.

  6. Can someone explain the color with the sunflower seed butter? I made some sunflower butter/ banana muffins and I was shocked with the color they turned!

  7. These look so good! Would grinding up old-fashioned oats work as a substitute for coconut flour? Also, what is the calorie count for one muffin? ThanQ in advance :)

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