Missing PB&J treats? If you have peanut allergies, here’s a fun breakfast you can enjoy: Dairy Free SunButter Jam Muffins, they are also gluten free and egg free!
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 (Alli’s blog is no longer online)
Dairy Free SunButter Jam Muffins (Gluten Free)
Whole grain, vegetarian, Gluten Free; Free of: eggs, dairy, soy, peanuts, tree nuts, cane sugar
- 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!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist