If you follow me on social media, you may know that I'M ON SPRING BREAK! It's totally glorious. If you know a teacher, or have a kid who goes to school, this is the time of year to lay it on thick. Give that poor teacher some Starbucks gift cards, or even better, a massage gift card! They deserve it. Kids don't want to be in school anymore, and let's be honest, we don't want to be there anymore, either! Summer vacation is within sight. All that stands between us and 3 months of freedom are about a bajillion trillion days of testing. Awesome.
Now, I am not a teacher, but I work in a school, so I feel a little bit of their pain. And over the next month, I'll be teaching sex ed. to all the 7th graders. So I am soaking up every bit of Spring Break this week, and basically I deserve a medal.
If you're not on Spring Break this week, you definitely need these muffins. They are such a delicious little treat! I've had lots of weird, eggy, spongy, dense, wet, mealy, grain-free muffins before. Bleh. I've literally thrown out entire batches of Paleo muffins before. These little muffins are totally different! They're rich and moist, but have a perfect cakey texture. You're going to love them. They're loaded with peanut butter.
The best part of these muffins is the peanut butter and jelly swirl on top of the muffins. They add some sweetness and a burst of jelly flavor. There's something so....comforting and familiar about peanut butter and jelly. After years of not eating peanut butter because it's not "Paleo," I realized I just really love it. I tolerate peanut butter just fine, so instead of following any food rules, I added it back into my diet and we've had a love affair ever since. After making these muffins the first time, my husband gobbled them down and requested 2 more batches. We both love them, so I hope you do too!
Grain-Free PB&J Muffins
1/2c +2T organic crunchy peanut butter (avoid kinds with palm oil and added sugar), divided
1/2c organic unsweetened apple sauce
1/2c arrowroot starch
1/4c pure maple syrup
1T butter, melted
1/2t vanilla extract
1c + 2T almond flour
2T coconut flour
3/4t baking soda
1/8t cream of tartar
3T your favorite jelly (or try my Roasted Strawberry Chia Jam)
- Preheat the oven to 325 degrees and line a muffin tin with 8 parchment paper liners.
- In the bowl of a mixer, add 1/2c peanut butter, apple sauce, arrowroot powder, egg, maple syrup, butter, vanilla, and salt. Mix everything until well combined, then let it sit for about 10 minutes.
- To the mixer, add almond flour, coconut flour, baking soda, and cream of tartar.
- Mix everything to combine, then turn the mixer to high and beat for 1 minute.
- In a small bowl, whisk the jelly to "loosen" it up. Add the remaining 2T peanut butter to the jelly, and gently fold it together. Don't mix too much, you want visible ribbons of both jelly and peanut butter to be visible.
- Scoop the batter into 8 muffin liners and top each one with a heaping teaspoon of the peanut butter and jelly mixture.
- Using a toothpick, swirl the peanut butter and jelly into each muffin.
- Bake the muffins for 30 minutes at 325. When they're done baking, let them sit in the pan for about 10 minutes before moving them to a cooling rack to finish cooling.
If you decide to make these muffins, snap a pic for me! I wanna see them, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!