Peanut Butter and Jelly Muffins

…without peanut butter.  Obviously.  Fair warning: I think these are great when made with sunflower seed butter, but they’ll be green.  No joke.  Chemistry wins again.  So I just used chunky almond butter.


I used my Roasted Strawberry Jam in these but any Paleo-friendly (or not…I won’t tell) jelly or jam is fine!

Peanut Butter and Jelly Muffins
Prep time:
Cook time:
Total time:
Serves: 12
  • 1/2 c coconut flour
  • 6 eggs
  • 1/2 c applesauce
  • 1/2 c almond butter (or any nut butter…or coconut butter for nut free)
  • 1 t baking soda
  • 1 t vanilla
  • pinch salt
  • About 1/2 c or so of jelly or jam
  1. Combine all your dry ingredients.
  2. Beat the eggs with the cashew butter and vanilla. Stir in the applesauce.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Spoon into your lined cupcake tins to about 1/2 full.
  5. use a spoon to make a little well in the batter and place a teaspoon or two of jelly inside. Top with a little more batter, ensuring that no jelly peeks out.
  6. Bake at 350 degrees for 30-35 minutes, until the muffins are lightly browned on top.
  7. Makes 1 dozen muffins.


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19 Comments on Peanut Butter and Jelly Muffins

  1. Sofia
    January 12, 2014 at 7:08 am (11 months ago)

    These are awesome! I made them with one tsp of ginger jam per muffin, came out great!

    • tgipaleo
      January 14, 2014 at 9:08 am (11 months ago)

      Thanks so much Sofia!

  2. Kati
    January 13, 2014 at 1:36 pm (11 months ago)

    Can’t wait to make these this week!! Yummo. Always looking for ways to get almond butter in things and not by itself…have some strawberry jam that will be delish!

  3. Aimee
    January 13, 2014 at 2:13 pm (11 months ago)

    These look awesome. I may even get my boys to eat them!

  4. Shawn
    January 15, 2014 at 2:47 pm (11 months ago)

    Calls for honey in instructions but not in ingredient list. How much? Making now and can’t wait to try!!!

    • tgipaleo
      January 15, 2014 at 5:27 pm (11 months ago)

      Oops! It should be 2-3 Tablespoons as an optional ingredient!

  5. wsg2000
    January 16, 2014 at 1:54 pm (11 months ago)

    It says beat the eggs and egg whites….are there supposed to be a different amount of egg whites from the yolks? Or is it just beat the 6 eggs first?

    • tgipaleo
      January 16, 2014 at 2:41 pm (11 months ago)

      No worries…I’m just an idiot. I fixed the instructions…since a lot of my muffin recipes do have egg whites I’m sort of on autopilot!

  6. torie
    January 18, 2014 at 1:41 pm (11 months ago)

    Just made these! Fantastic!

    Thank you so much for the recipe. Now I have to figure out how to NOT eat them all at once. :)

  7. Torrey
    January 19, 2014 at 1:47 pm (11 months ago)

    I’m a bit confused, but I really want to make these! The instructions don’t mention anything about the applesauce listed in the ingredients…is it needed?

    Thanks so much!

    • tgipaleo
      January 19, 2014 at 1:51 pm (11 months ago)

      Sorry about that…fixed now!

      • Torrey
        January 19, 2014 at 7:56 pm (11 months ago)

        Thank you for the quick response! :)
        I can’t wait to try these!

    January 24, 2014 at 2:11 pm (11 months ago)

    Yum! My two year old and I made these today. Next time I will put in closer to two teaspoons of jam because the jam was (obviously) the best part and I used less than a teaspoon in each. I didn’t use honey, but I don’t think you need any unless you don’t add enough jam.

  9. Monica
    February 5, 2014 at 8:44 am (11 months ago)

    Can someone explain the color with the sunflower seed butter? I made some sunflower butter/ banana muffins and I was shocked with the color they turned!

    • tgipaleo
      February 5, 2014 at 8:51 am (11 months ago)

      it’s a chemical reaction with the baking soda. The taste will be great though!

  10. liz
    February 27, 2014 at 5:02 pm (10 months ago)

    Will almond flour work?

    • tgipaleo
      February 28, 2014 at 6:50 am (10 months ago)

      Not exclusively…coconut flour absorbs a lot more liquid and gives a much different texture…

  11. Jade
    March 20, 2014 at 4:07 pm (9 months ago)

    These look so good! Would grinding up old-fashioned oats work as a substitute for coconut flour? Also, what is the calorie count for one muffin? ThanQ in advance :)


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