Raspberry Jam Swirled Almond Butter Muffins

4 from 39 votes

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These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it’s hard to only eat one!

These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it's hard to only eat one!Happy first day of March! Spring is just around the corner and I couldn’t be more excited for warmer weather and the color green to return. Of course it could be a while since March tends to be one of the snowiest months in Colorado, fingers crossed it won’t be this year. What better way to celebrate the anticipation of spring, then with a batch of these Raspberry Jam Swirled Almond Butter Muffins!

These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it's hard to only eat one!It’s been a while since I made muffins, probably because when I do make them I have a hard time leaving them alone, sort of like cookies. My husband isn’t big on eating muffins, don’t ask me why, so when I do make them it’s usually up to me to eat them all.

I always have to have one fresh from the oven, and when I say one it’s really more like three. The rest are cooled then individually wrapped and stored in the freezer for when I need a quick breakfast or snack.

These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it's hard to only eat one!Normally I prefer to use fresh fruit in my muffins, but since we’re sort of in between produce seasons right now I decided that raspberry jam would make a great substitution. I have been fortunate enough to buy a few delicious boxes of raspberries, but they weren’t exactly cheap and even more ridiculously priced when they weren’t on sale. I can’t wait until we’re in full blown berry season and I can buy a box for a dollar!

The fun part about using raspberry jam in these almond butter muffins is that you can make pretty swirls with it in the batter. The jam not only adds a vibrant red color to the otherwise boring looking brown muffin, but a wonderful sweet raspberry flavor.

These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it's hard to only eat one!The muffins are 100% whole wheat and they have a great almond flavor with the addition of both almond butter and a little almond extract. Raspberry and almond paired together is one of my favorite flavor combinations, so it was even harder to not overeat these muffins.

These Raspberry Jam Swirled Almond Butter Muffins will be the perfect addition to a spring breakfast or brunch and both kids and adults will love the miniature 2-bite size of them!

These Raspberry Jam Swirled Almond Butter Muffins are perfect for breakfast, brunch or an afternoon snack. 100% whole wheat, vegan and absolutely delicious, it's hard to only eat one!

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4 from 39 votes

Raspberry Jam Swirled Almond Butter Muffins

By Danae Halliday
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 24
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Ingredients 

  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 3/4 cup unsweetened almond milk
  • 3 tablespoons almond butter
  • 3 tablespoons unsweetened applesauce
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup raspberry jam

Instructions 

  • Preheat oven to 375ยฐ F. and spray a 24-cup mini muffin pan with cooking spray.
  • In a mixing bowl whisk together the flour, baking powder, cinnamon and salt. In a separate mixing bowl whisk together the almond milk, almond butter, applesauce, maple syrup and extracts until smooth. Pour the wet ingredients in with the dry and stir together with a rubber spatula just until combined.
  • Scoop approximately 2 teaspoons to 1 tablespoon of the batter into each muffin cup. Top the batter with 1/4 - 1/2 teaspoon of raspberry jam and swirl it into the batter with a toothpick. Bake the muffins for 10-12 minutes or until a toothpick inserted into one comes out clean.
  • Cool the muffins for a couple minutes in the pan before removing them onto a cooling rack to cool completely.

Nutrition

Calories: 47kcalCarbohydrates: 8gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 43mgFiber: 1gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

 

 

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10 Comments

  1. Paula Damgaard says:

    Can you use almond flour or other type flour instead of wheat to make them gluten free?

    1. Danae says:

      I wouldn’t suggest almond flour, but a 1 to 1 gluten free flour such as Bob’s Red Mill’s version may work. I have not tried to make these gluten free.

  2. Gina says:

    These were my absolute favorite whole wheat muffin! I used homemade peach preserves and honey instead of maple syrup. I also didnโ€™t have almond so Iโ€™m really excited to try it with the raspberry almond combination! Iโ€™m obsessed! But do you have the nutrition facts for these??

  3. Jennifer says:

    These muffins are so delicious! I used some mashed strawberry preserves because I didnโ€™t have raspberry jam on hand and they were still so delicious! I ate 3 fresh out of the oven (and even more later). The cinnamon is just enough to get a taste but itโ€™s like a tease because it leaves you wanting more and the texture is so fluffy. This is seriously my new favorite muffin recipe!

    1. Danae says:

      I’m glad to hear you liked the muffins Jennifer! I know I ate at least 3 right out of the oven…and we won’t discuss how many more after that. ;-)

  4. Jessica @ A Kitchen Addiction says:

    It’s been awhile since I’ve made muffins with jam in them! Wish I had one now!

  5. Paulanne Chelf says:

    Love your blog! Thank you. I usually print the recipes, and today I had an issue because the bar at the side with the Pinterest/Facebook links, etc. on the left side superimposed on top of the ingredient amounts. I had to write in amounts. I hope this is a one-time problem!

    1. Danae says:

      Thanks for letting me know Paulanne. I’m testing out a new recipe card layout, so your feedback is appreciated. I’ll work on getting that fixed today. Sorry for the hassle.

    2. Laura says:

      The recipe is not showing in this link. Can I find it somewhere else?