Raspberry Jam Swirled Almond Butter Muffins
These Raspberry Jam Swirled Almond Butter Muffins are 100% whole wheat, vegan and absolutely delicious!
Servings: 24 servings
Ingredients
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3/4 cup unsweetened almond milk, or milk of choice
- 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 375° 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: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 43mg | Fiber: 1g | Sugar: 3g