Have you ever made something that you are so proud of you feel the need to brag about it to someone?
I’m not usually that person, I typically like to let people make their own assumptions before I litter their brain with my own. However, these Peanut Butter & Jelly Muffins are something I must brag about to you. I think I may have already bragged about my Banana Almond Butter Stuffed Muffins a while back, but trust me these little peanut butter and jelly stuffed muffins were quite amazing as well!
First of all, who isn’t a fan of the classic peanut butter and jelly combination?! It’s one of those food combinations that brings back childhood memories. However, now that I’m no longer a child (although perhaps my personality might occasionally contradict that) I try to make the classic combination a little more sophisticated than just being spread between two pieces of bread…not that there is anything wrong with that. While standing in the kitchen staring into the fridge trying to decide what to put in the muffins I was making for my husband to take for breakfast that week, I eyed the open jar of raspberry jam that I had used to make my Raspberry Salted Caramel Brownies. I then saw the jar of homemade peanut butter I had made in my Vitamix, and that my friends was how the peanut butter and jelly muffin was born.
Making these muffins was simple. Start by mixing the almond flour, baking soda, and salt together in a large mixing bowl. Next, in a smaller bowl whisk the egg and egg white. Add the coconut oil, honey, vanilla, apple cider vinegar, and peanut butter whisking together until smooth.
Pour the wet ingredients in with the dry and fold together until combined. Line a muffin tin with muffin cups and spoon in enough batter until each cup is a little less than half full. Add a spoonful of raspberry jam to each muffin cup, then cover with more batter (until the muffin cups are approximately 3/4 full).
- 2 cups almond flour
- 1 egg + 1 egg white
- 2 T. coconut oil
- 2 T. Honey
- 1 T. Vanilla
- 1 t. apple cider vinegar
- 1/2 t. baking soda
- 1/4 t. kosher salt
- 1/4 cup natural peanut butter
- 1/2 cup raspberry jam
Preheat oven to 350 degrees and line a 12 cup muffin tin with liners.
In a large mixing bowl combine the almond flour, baking soda, and salt.
In a smaller bowl whisk together the egg and egg white, coconut oil, honey, vanilla, apple cider vinegar, and peanut butter.
Pour the wet ingredients in with the dry and fold together until combined.
Spoon enough batter into each muffin cup until they are approximately half full.
Place a spoonful of raspberry jam on top of the batter.
Add the remaining batter to the top of each muffin until they are approximately 3/4 of the way full.
Bake the muffins for about 15 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack.