Savor a delightful twist on a childhood classic with our Almond Butter and Jelly Muffins. Experience the rich, nutty essence and comforting aromas that elevate this beloved family treat. Bursting with deliciousness, these muffins are ideal for busy families.
In the world of culinary delights, few things bring back cherished memories like the aroma of Almond Butter and Jelly Muffins. I adore recipes that not only tantalize the taste buds but also transport us to those heartwarming moments of the past.
Remember those school days when a PB&J sandwich was the ultimate comfort food? Well, these muffins capture that same feeling but with a nutty, wholesome twist.
The almond butter in these muffins adds a rich, nutty flavor that’s both satisfying and nutritious. Spread a generous dollop of your favorite fruit jam on top, and you’ll instantly be transported back to those carefree days of peanut butter and jelly sandwiches.
But what sets these muffins apart is their convenience. They’re the perfect on-the-go snack for busy families. Whether you’re packing lunches or need a quick breakfast option, these muffins are a lifesaver.
In the comments below, feel free to share your cherished childhood food memories and the sandwiches that still bring a smile to your face. I’d love to hear what your favorite sandwiches or muffins were.
Looking for more muffin recipes? Check out these:
Cranberry Orange Muffins with a Cinnamon Streusel
Strawberry Peach Muffins
Chai Spice Pumpkin Muffins
Popeye Muffins
Almond Butter and Jam Muffins
Ingredients
- 1 c applesauce
- 1/2 c almond butter
- 1/4 c agave
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 c oat flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c jam
Instructions
- Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners or silicone muffin liners. Spray the inside of the liners lightly with avocado oil spray to prevent muffins from sticking to liners.
- In a blender, add applesauce, almond butter, agave, vanilla extract, oat flour, baking powder, baking soda, and salt.
- Blend on high for 45-60 seconds until you have a smooth and creamy consistency.
- Pour the batter into muffin liners filling only half the liner.
- Add 1 tsp of jam in the center of each muffin.
- Pour the remaining batter to fill the muffin liners.
- Add 1 more tsp of jam to the top of each muffin.
- Use the back of a spoon or a butter knife to swirl the jam into the top layer of the batter.
- Bake for 25-27 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes, then transfer the muffins to a wire rack to cool.
- Store the muffins in an airtight container in the fridge for up to a week or in the freezer for three months.
Notes
**If you don't have oat flour, you can substitute with old fashioned rolled oats.
