these peanut butter-flavoured muffins are filled with a gooey, mouth-watering raspberry jam.
Peanut butter and jam, or jelly, depending your preference, is known as the ultimate duo for good reason. There is just something about this flavour combination that makes it an easy win. Funnily enough though, when I was younger, I actually despised PB & jam. As a child, it was the thing I dreaded the most for lunch– something about the sticky nature of the peanut butter and the general softness of a PB & jam sandwich that I just didn’t like when I was child. How times have changed.
These days, I love me some crunchy peanut butter and jam slathered on some homemade grain free toast. However I will put these peanut butter and raspberry jam muffins as a close second…or perhaps even better than your traditional peanut butter and jam toast. I dare say. Especially considering that they’re all of the fun and all of the flavour, minus the sticky mess that peanut butter and jam is known to make.
These muffins are extremely easy to make too, requiring ingredients you typically have on hand if you’re into grain free eating, although the one caveat to that might be the jam component — I have a couple of jam recipes on my site already you can use to pre-emptively make the jam you’ll need to fill your little muffin cups, or if you’re able to eat a store-bought jam, then go for it. Assuming you have a jam already prepared, then it’s extremely smooth sailing for you.
I won’t talk any more about my coconut flour muffin-preference, but you’ll notice it is the flour of choice below. Simply dive into the recipe below, and let me know if you try making these muffins. You can find me on Instagram daily @grainfreee.
grain free peanut butter & jam muffins: ingredients
- 1/2 cup + 2 tbsp of coconut flour
- 1/2 cup of honey
- 1/2 cup of coconut oil, melted
- 1 tsp of baking soda
- 1 tbsp of pure vanilla extract
- 3 tbsp of peanut butter
- 4 eggs
- 1/4 cup of raspberry jam or any jam of choice
grain free peanut butter & jam muffins: how to
- in a bowl, mix the coconut flour with the baking soda. proceed to mix in the wet ingredients: coconut oil, honey, vanilla, peanut butter and eggs. combine well.
- line your muffin tray with parchment paper cups, and fill each with the batter.
- using a small spoon, create a little hole inside the batter of each muffin where you can slot in some raspberry jam. feel free to add as much jam as you’d like, it’s pretty much fail-proof.
- you can choose to swirl the jam around with a knife, or leave the jam as a filling right in the middle, which will ooze out as they bake.
- bake at 350 for 30 minutes. makes approx 9 muffins.
