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Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins are soft, naturally sweetened breakfast muffins made with oats, peanut butter, and strawberry jam. They are gluten-free, vegan, freezer-friendly, and easy to make in under 45 minutes.
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Prep Time 15 minutes
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 2 tablespoons flaxseed meal
  • 5 tablespoons water
  • 1/4 cup maple syrup or agave nectar
  • 1/3 cup coconut sugar
  • 1/4 cup melted coconut oil grapeseed oil, or olive oil
  • 3/4 cup unsweetened applesauce
  • 1/2 cup creamy or crunchy peanut butter
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened almond milk or water
  • 3/4 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 3/4 cup gluten-free flour blend
  • 8 –9 teaspoons strawberry jam
  • Extra peanut butter for swirling

Instructions
 

  • Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
  • In a large mixing bowl, combine the flaxseed meal and water. Let it sit for about 5 minutes to form flax eggs.
  • Add the maple syrup, coconut sugar, and melted oil. Whisk until smooth.
  • Stir in the applesauce, peanut butter, sea salt, baking soda, baking powder, and apple cider vinegar until fully combined.
  • Mix in the almond milk.
  • Fold in the gluten-free flour blend, almond meal, and rolled oats. Stir just until combined. The batter should be thick enough to scoop rather than pour.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  • Top each muffin with about 3/4 teaspoon strawberry jam and a small dollop of peanut butter. Use a toothpick to gently swirl the toppings into the batter.
  • Bake the Peanut Butter and Jelly Muffins for 26–32 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Allow the muffins to cool in the pan for 20 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Whole wheat pastry flour or all-purpose flour can replace the gluten-free flour blend if gluten-free isn't required.
  • Honey can replace maple syrup if a vegan version isn't needed.
  • Crunchy peanut butter adds extra texture.
  • Serve warm with fresh fruit or an extra spread of peanut butter.