Monday, February 01, 2016

Peanut Butter and Jelly Muffins (gluten-free)

This started as a paleo recipe which I have rendered not so paleo, so let's just call it gluten-free. These are delicious and could be easily adapted to have chocolate chips instead of berries. I made mine half with shredded coconut, and can recommend that ingredient too.

Peanut Butter and Jelly Muffins

  • 1 cup peanut butter
  • 1 cup almond meal/almond flour
  • 3 eggs, whisked
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • pinch of cinnamon
  • ½ cup frozen or fresh berries (I used blueberries, raspberries, and marionberries)
  1. Preheat oven to 350 degrees F.
  2. Whisk eggs, then add sugar and peanut butter; blend until smooth. Stir in dry ingredients, and berries last. Frozen may remain frozen!
  3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
  4. Bake for 15-20 minutes. (The bigger the berries the more time they may need, but look for browning on the top of the muffin.)

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