Gluten Free Peanut Butter and Jelly Muffins

Ingredients

• 2 eggs

• 1/4 cup maple syrup or honey

• 1/3 cup coconut sugar

• 1/4 cup melted coconut oil

• 3/4 cup unsweetened applesauce

• 1/2 cup 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 

• 3/4 cup gluten-free rolled oats

• 1/2 cup almond meal

• 3/4 cup of gluten free flour

• 8-9 tsp strawberry jam (sugar free)

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners

2. Add eggs, maple syrup, coconut sugar, oil to a bowl and whisk vigorously to combine and dissolve sugar.

3. Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.

4. Add almond milk and whisk again to combine.

5. Lastly, add gluten free flour, almond meal, and oats and whisk until just combined.

6. Pour batter into muffin tins and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute.

7. Bake on oven for 26-32 minutes or until a toothpick inserted into the center comes out clean. 

Enjoy!

To see Chef Felipe’s other recipes, follow him on Instagram @pipetarock76.