Peanut butter and Jelly Muffins
- 2 batches flax eggs(2 Tbsp flax seed meal + 5 Tbsp water)
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup coconut sugar
- 1/4 cup melted coconut oil
- 3/4 cup unsweetened applesauce
- 1/2 cup salted creamy or crunchy peanut butter
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup unsweetened almond milk or water
- 3/4 cup gluten-free rolled oats
- 1/2 cup almond meal
- 3/4 cup gluten free flour blend
- 8-9 tsp strawberry jam
Preheat oven to 350 F degrees (176 C) and line a standard muffin tin with 12 paper liners
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, and 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 and 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, 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!