Peanut Butter & Jelly Muffins

Incredible 1-Bowl Peanut Butter & Jelly Muffins, vegan and gluten-free upon request.

Prep Time 15

Baking time 30

Total Time 45

Servings Muffins

Calories 260kcal

Ingredients

FOR THE MUFFINS:

2 Piece Flaxseed eggs 2 tbsp ground flax seeds + 6 tbsp hot water
60 ml Almond milk or other unsweetened plant milk
1 1/2 tbspn Baking soda
1 tbspn Apple cider vinegar
60 ml maple syrup
65 g Raw cane sugar
60 ml Frying and baking oil alternatively coconut oil or other high heat oil
190 g Apple pulp alternatively use a mashed banana
130 g Peanut butter
50 g Almond flour alternatively ground almonds
112 g cups fine spelt flour or gluten-free flour blend
60 g Oatmeal
¼ tbspn Sea salt

TOPPING:

60 g Peanut butter (one tsp per muffin)
60 g Blackberry chia jam (one teaspoon per muffin), or another jam of your choice

Metrisch - Tassenangaben

Instructions

Preheat the oven to 175degrees and line a muffin baking tray for 12 muffins with muffin cups, or lightly grease and dust with flour if needed.
Prepare flaxseed eggs in a small bowl. Set aside.
2 Piece Flaxseed eggs
For the dough: In the meantime, provide a large bowl, pour in almond milk, add baking soda and vinegar and stir with a wooden spoon. The liquid should now begin to foam.
60 ml Almond milk or other unsweetened plant milk, 1 1/2 tbspn Baking soda, 1 tbspn Apple cider vinegar
Add maple syrup, raw cane sugar, frying and baking oil, apple pulp, peanut butter, almond flour, spelt flour, rolled oats, flaxseed eggs and sea salt and whisk until a fine dough is formed.
2 Piece Flaxseed eggs, 60 ml maple syrup, 65 g Raw cane sugar, 60 ml Frying and baking oil, 190 g Apple pulp, 130 g Peanut butter, 50 g Almond flour, 112 g cups fine spelt flour or gluten-free flour blend, ¼ tbspn Sea salt, 60 g Oatmeal
Small lumps of dough are not a problem as they dissolve during baking.
NOTE: Do not stir too long, otherwise you will stir the leavening power of the natron back out of the dough.
ALTERNATIVE: If you are using a high-powered blender (dough program), place all ingredients (except oatmeal) in the blender jar in the order listed above and run the program once. Stir in rolled oats only at the end.
Divide batter evenly among muffin cups with a spoon.
Spread 1 teaspoon each of jam and peanut butter as a Topping on top of the muffins.
60 g Peanut butter, 60 g Blackberry chia jam
Put in the oven and bake for 30 minutes . Turn off oven and leave muffins in oven for another 10 minutes, using reheat. Remove from the oven and allow to cool completely.
Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.

Nutrition