I received a review copy of One-Pot Gluten-Free Cooking by Amy Rains. This post contains affiliate links as well. The gluten-free almond flour peanut butter and jelly muffins recipe is reprinted with permission from the publisher.
Nutritionist and blogger, Amy Rains, came out with a wonderful new cookbook, One-Pot Gluten-Free Cooking, where she shares simple, gluten-free, 30-minute meals her entire family loves. As a busy mom herself, these recipes prove to be quick, easy and nutritious too.
The book is divided into seven sections, helping the reader make sense of wonderful array of recipes found in the book. There is a section for each of these type of recipes:
- Sheet Pan – All recipes you can cook on a single baking sheet including a very satisfying Chimichurri Steak and Potatoes dinner.
- Skillet – Recipes on the stovetop usually finished in the oven, including a personal favorite of mine, Shakshuka.
- The Instant Pot – Recipes cooked in a flash inside your pressure cooker (I don’t have an Instant Pot, but I hear they’re great!).
- Casserole Dish – All recipes that work well when cooked inside a casserole dish, including some sweet treats like her Pear and Apple Crisp.
- The Soup Pot – Warm meals cooked in a large pot on your stove such as Spicy Chicken Zoodle Soup.
- The Muffin Pan – This section includes both savory meals and sweet treats for your family (and you’ll find a recipe from this section below…)
- The Blender – All of these recipes require no cooking – sweet! You’ll find smoothie bowls and Chocolate Avocado Pudding in this section.
As you can see, One-Pot Gluten-Free Cooking includes so many options for breakfast, lunch, dinner and dessert. And unlike traditional cookbooks, the recipes are sorted by cooking method vs. course.
I decided to try my hand at one of Rains’ recipes and for some reason, my tastebuds kept leading me back to her Almond Flour Peanut Butter and Jelly Muffins, which are sweetened with ripe mashed bananas.
First, I love sweet treats but baking is the one thing I struggle with most. Testing the classic combo of peanut butter and jelly wrapped up inside a muffin sounded quite palate pleasing to me – bring it on!
Second, I had a handful of very ripe bananas sitting on my kitchen counter either begging to be cooked or thrown away. Fair enough – a recipe that called for ripe bananas was in order!
Finally, I had taken a break from making almond flour recipes (for a bit), but I had a hankering to get back into almond flour again. Almond flour offers a grain-free and sometimes healthier way to enjoy delicious and moist desserts.
How to Make Almond Flour Peanut Butter and Jelly Muffins
Rains’ fantastic muffins make the perfect portable breakfast – or even delicious dessert – your choice! And what can possibly be bad about the classic pairing of peanut butter and jelly? Nothing!
Rains’ does not lie. This recipe is overly simple and hard to mess up.
You simply combine the almond flour, cinnamon and baking soda in one bowl, then combine the peanut butter, honey, eggs and mashed ripe bananas in another bowl.
Then you combine the dry and wet ingredients together, mixing well to making to sure no flour clumps are left over, and then your batter is ready to go!
Wait! Before you fill the muffin tins to the top, don’t forget to add a dollop of jelly to the center of each muffin. To do this, fill each muffin cavity halfway with batter, then add a generous scoop of jelly to the middle. I wish I had added more jam to the middle to be honest, so don’t be stingy!
Then, simply cover the jam with additional muffin batter. Bake the muffins for 16-18 minutes until the top is slightly browned and the muffins are cooked through (use a toothpick inserted in the center to determine doneness.
Let the muffins cool and then eat. Notice when you tear into the muffin the warm jam oozes out. Yummy!
These gluten-free almond flour peanut butter and jelly muffins freeze well, so go ahead and bake a batch to freeze. I decided to freeze the leftover muffins. They make a wonderful on-the-go breakfast or sweet treat. I often pack the frozen muffins in my son’s lunch and allow it to defrost so it’s ready in time for lunch.
No sugar, no grains, no problem
Did you notice that this recipe uses no refined sugar? Nadda. Instead, it’s sweetened with raw honey, ripe bananas and the dollop of jam in the center of each muffin.
I found the muffin to be only slightly sweet (not overly sweet). This one is just right. That said, I found myself craving more jam – so I went ahead and spread more jam on the muffin as I ate it.
On top of that, this recipe calls for no refined white flour either – only protein-rich almond flour. I use Honeyville almond flour (always) because the texture is spot on for me.
Get the Recipe
Now it’s your turn to make these moist and fluffy almond flour peanut butter and jelly muffins. I have a feeling you’ll find this recipe incredibly easy and these muffins addictively delicious.
For more 100 percent gluten-free and easy recipes like this, pick up your own copy of One-Pot Gluten-Free Cooking by Amy Rains – it’s available on Amazon.
The following recipe is reprinted with permission.
Get ready for one yummy, protein-packed breakfast! The classic combination of creamy peanut butter and sweet jelly offers up a moist, fluffy and totally satisfying breakfast or dessert muffin. Bake 'em ahead of time because they freeze well and taste great when defrosted.
- 2 cups Blanched Almond Flour I used Honeyville blanched almond flour (240 grams)
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ cup smooth peanut butter 129 grams
- ¼ cup raw honey 60 ml
- 3 large eggs
- 2 ripe bananas mashed
- 2/3 cup jelly or jam 80 ml
- 1 banana sliced into 12 slices
- Preheat the oven to 350ºF (177ºC) and arrange the oven rack in the center position. Grease a 12-cup muffin pan or line with cupcake liners. Set aside.
- In a medium-size bowl, mix together the almond flour, cinnamon and baking soda.
- In a large bowl, mix together the peanut butter, honey and eggs. Beat until smooth, then fold in the mashed bananas.
- Slowly add the dry ingredients to the wet ingredients, continuing to mix until the dry flour pockets disappear.
- Fill your muffin cups to ½ full. Spoon a teaspoon of jam into each cup, then top with another scoop of muffin batter (so the muffin cups are about ¾ full). Add a banana slice to the top of each muffin.
- Bake for 16 to 18 minutes or until the top is spongy and lightly browned. Remove the muffins from the oven and let cool for 7 to 10 minutes
Reprinted with permission from One-Pot Gluten-Free Cooking by Amy Rains, Page Street Publishing Co. 2018.