A couple of years ago I was playing around with my son’s favorite all time thing to eat and came up with this handy little peanut butter and Jelly muffin. Basically I got tired of making PB&J sandwiches 2-3 times a day.
Due to food allergies we cut out peanut butter for a while so I have made these with almond butter as well as sunflower seed butter. I have also used almond milk in place of dairy milk. I think these little muffins are so versatile that you can sub whatever it is you can’t have and still come out with a beautiful treat.
Originally I found muffins that you insert the jelly afterwards and I found that to be time-consuming so one day I mixed it all together and found out the jelly never all the way melts in so you have these little specks of jelly throughout your muffin. My son likes it this way as he has never been into globs of goo in his food.
the recipe could not be any simpler, it’s an add, mix, bake, eat type of recipe.
In your batter you will see the specks of jelly,
Before it goes into the oven you want to dig in but if you wait, you will have beautiful jelly speckled peanut butter muffins that smell divine.
Peanut Butter & Jelly Muffins
Ingredients
- 1 cup of milk
- 1 large egg
- 3/4 cup sugar
- 1/3 cup of jelly
- 3/4 cup peanut butter (or any nutbutter)
- 2 tsp baking powder
- 2 cups GF flour blend. (if your blend don't have guar or xanthan add in your own)
Instructions
- add into your bowl in order listed above, whisking/mixing after each ingredient.
- pour into cupcake pans and bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
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