PB&J Gluten Free Oat Muffins

I’m pretty sure I ate a PB&J sandwich for lunch every day in grades 1 through 5. Listen, my mom loved me and everything. It was a different time, people. Moms weren’t sending their kids to school with grass fed, certified organic, wild caught, gluten free, dairy free [insert trendy hippie food here]…even in Austin. (s/o to my hometown)

Gluten Free Peanut Butter & Jelly Muffins | Dairy Free | Healthy Sweets | Can be made Paleo | easy baked goods | healthy breakfast | meal prep | PB&J

 

After 5 years of daily PB&J’s, you’d think I’d be over that combo of salty crunchy peanut butter and sweet strawberry jam. NOPE. PB&J is great and will always be great. Because I don’t eat bread anymore, this is my version of the classic peanut butter and jelly sandwich. And it turned out amazing.

I made this recipe with a combination of oat flour and oats, but you can easily make this paleo by using my paleo recipe here.

Prep Time: 10 minutes / Bake Time: 20 minutes / Total time: 30 minutes

Makes a dozen muffins

Ingredients:

 

  • ½ cup unsweetened applesauce
  • 1 large egg
  • 2 tsp vanilla
  • ½ cup maple syrup
  • 2 tbsp coconut oil
  • 1 1/2 cups of gluten free flour (I used Bob’s Red Mill Oat flour)
  • ½ cup oats
  • 1 tsp of baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • Pinch of nutmeg
  • ¾ cup peanut butter (aka 1 tbsp per muffin)
  • ¾ cup strawberry jam/jelly (aka 1 tbsp per muffin)

Instructions:

 

  1. Combine applesauce, egg, vanilla, and maple syrup in a mixing bowl, whisk until smooth
  2. In a separate bowl, combine dry ingredients: flour*, baking powder, baking soda, salt, cinnamon, and nutmeg
  3. Pour in wet mixture and combine with a spatula until smooth
  4. Line muffin tin with coconut oil
  5. Fill each muffin tin about ⅓ of the way
  6. Scoop 1 tbsp of peanut butter and 1 tbsp of jelly into each muffin
  7. With a toothpick, gently swirl the peanut butter and jelly
  8. Bake for 20 to 25 minutes

*Find my paleo flour recipe here.

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