(Grain-free) Peanut Butter and Jelly Muffins
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 Cup Peanut Flour
  • ¼ Cup Coconut Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¾ Cup Coconut Sugar
  • ¼ Teaspoon Salt
  • 3 Eggs
  • ½ Cup Unsweetened Almond Milk
  • ½ Teaspoon Vanilla
  • 1 Banana, Mashed or ½ Cup Unsweetened Applesauce
  • 10 Teaspoons Jam
Instructions
  1. Preheat oven to 350F, and prepare a muffin pan with liners and lightly coat with cooking spray.
  2. In a medium bowl, combine the peanut flour, coconut flour, baking powder, baking soda, coconut sugar and salt. Whisk until combined, and there are no clumps of peanut flour.
  3. In a separate bowl, whisk together mashed banana, eggs, vanilla, and almond milk.
  4. Slowly pour wet ingredients into dry ingredients, and stir until a smooth batter forms.
  5. Put batter in each muffin tin until about ⅓ of the way full, then add a teaspoon of jam into the center of each muffin batter.
  6. Top each muffin and jam with additional batter until the tins are ⅔ of the way full.
  7. Bake at 350F for 20-25 minutes, or until set.
  8. Remove from oven, and allow to cool completely on a wire rack. Muffins store in an airtight container in the fridge for 3-4 days.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/peanut-butter-and-jelly-muffins/