Peanut Butter and Jelly Muffins (Vegan + GF

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Breakfast Foods

  • 3/4 cup Rolled oats, gluten free

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Maple syrup or agave nectar
  • 1/2 cup Peanut butter + more, salted creamy or crunchy
  • 8 tsp Strawberry jam

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/3 cup Coconut sugar
  • 3/4 cup Gluten free flour blend* (if not, gluten free
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Coconut oil

• Liquids

  • 1/4 cup Almond milk or water, unsweetened

Found on minimalistbaker.com

Description

Ingredients

• 2 flax eggs (2 Tbsp flax seed meal + 5 Tbsp water)
• 1/4 cup (60 ml) maple syrup or agave nectar (sub honey if not vegan)
• 1/3 cup (50 g) coconut sugar (or sub cane sugar)
• 1/4 cup (60 ml) melted coconut oil, grape seed oil or olive oil
• 3/4 cup (189 g) unsweetened applesauce
• 1/2 cup (128 g) salted creamy or crunchy peanut butter + more for topping
• 1/4 tsp sea salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp apple cider vinegar
• 1/4 cup (60 ml) unsweetened almond milk or water
• 3/4 cup (60 g) gluten free rolled oats
• 1/2 cup (50 g) almond meal
• 3/4 cup (111 g) gluten free flour blend* (if not gluten free, sub whole wheat pastry or unbleached all purpose)
• 8-9 tsp strawberry jam (look for naturally sweetened to keep these refined sugar-free)

Directions

• Preheat oven to 350 degrees F and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).
• Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
• Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
• Add applesauce, peanut butter, salt, baking soda, baking powder, apple cider vinegar, and whisk to combine.
• Add almond milk and whisk again to combine.
• Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.
• Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
• Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).
• Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!
• Will keep covered at room temperature for several days. Freeze for long-term storage.

Nutrition