I love Peanut Butter and Jelly sandwiches, but around our house we haven’t’ seen a peanut butter jelly sandwich in a long time. Between my kid’s peanut allergy and my intolerance to wheat and baker’s yeast, the closest thing I have come to a good PB&J has been an AB&J (almond butter jam) rice cake. Yummy still, but just not the same.
I saw Allison’s recipe for Peanut Butter Jelly Muffins from Alli ‘n Sons blog and just knew I had to give them a whirl. I made some modifications to make these nut-free by using SunButter and I also made these gluten-free and allergy-friendly. I made the first batch on Saturday, tweaked the recipe and made a second batch on Sunday. These turned out yummy! They taste the best warm, so I like to warm the left-over muffins in the microwave for a few seconds.
Recipe adapted from Alli ‘n Sons recipe for Peanut Butter Jelly Muffins
- 1-3/4 cup brown rice flour
- 2 Tablespoons Truvia
- 1/4 teaspoon salt
- 1-1/2 Tablespoons baking powder
- 1 Tablespoon flax-seed meal or ground chia seed
- 1-1/4 cup milk of choice
- 1/4 cup creamy SunButter or other nut/seed butter
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 - 1/3 cup reduced sugar strawberry jam
- Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together the flour, Truvia, salt, baking powder, and flax-seed meal. Set aside.
- In a medium bowl, whisk together milk, SunButter, honey, and vanilla. You may need to warm the milk a bit in the microwave to help the mixing along.
- Add the liquid into the dry ingredients and mix until just combined.
- Pour batter into the muffin tins until 1/2 filled. Drop 1 teaspoon jam onto the batter. Top the jam with more batter until all the muffin tins are 2/3 full.
- Bake at 400 degrees for about 15-18 minutes or until golden brown and the tops spring back when lightly touched. Cool in the muffin tin for about 5 minutes, then remove to cool on a wire rack. Enjoy!