Flourless Peanut Butter & Jelly Muffins
A simple, 1-bowl, 9-ingredient, 30-minute recipe for PB&J Muffins. These fluffy little muffins are full of nostalgia, and make a great breakfast-on-the-go or anytime snack! Customize this recipe with your jam/jelly of choice!
Ingredients
- 1 cup creamy all-natural peanut butter
- 2/3 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sucanat or organic cane sugar*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup jelly or jam of choice I used strawberry preserves
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners, or grease well with coconut oil, butter, or nonstick spray.
- 2. Put peanut butter, applesauce, eggs, and vanilla in to a bowl and whisk to combine. Then, add the sugar baking powder, soda, and salt, and mix well with a wooden spoon or rubber spatula.
- 3. Use a 1/4 cup dry measuring cup to portion out the batter into the prepared muffin tin. Then, add 1 teaspoon of jam on top of each muffin and use a fork to gently swirl it into the top of each.
- 4. Bake for 18-20 minutes, or until muffins are golden and cooked through. Remove from the oven and carefully transfer to a cooling rack to cool completely before storing in an airtight container. Muffins will keep at room temperature for 5 days, or in the freezer for up to a month.
Notes
*Sucanat (aka Natural Sugar Cane) is a light brown, less refined form of cane sugar that has a subtle molasses flavor, similar to brown sugar. If you can't find it, organic cane sugar, brown sugar, or even coconut sugar all work as a replacement in this recipe.