2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter
Crunchy Style 3/4 c Skim Milk 2 ea Eggs :
Small 1/4 c Fruit Preserves Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.
How To make Peanut Butter& Jelly Muffins's Videos
Recipe: low-carb, no flour, peanut butter & jelly muffins
Try this easy recipe for low-carb, no flour, peanut butter & jelly muffins! These are my husband Jeff's favorites. Great even for beginning bakers! Please help me by liking this video and subscribing to Home at Serenity Springs!
Peanut Butter & Jelly (PB+J) Muffins Recipe from bakeyourwaykitchen!
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Peanut Butter & Jelly Cupcakes Recipe - Laura Vitale - Laura in the Kitchen Episode 403
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Peanut Butter and Jelly Muffins Recipe
Peanut Butter and Jelly Muffins Recipe
Peanut Butter and Jelly Muffin Recipe
Bringing you a classic, who doesn't love a good pb&j? These muffins are the perfect snack in the morning or as you take on the rest of your day. Check out the Recipe Below ⬇️
???? ???? INGREDIENTS - 2 Tbsp. flaxseed meal - 5 Tbsp. water - 1/4 cup maple syrup or agave nectar - 1/3 cup coconut sugar - 1/4 cup melted coconut oil, grape seed oil or olive oil - 3/4 cup unsweetened applesauce - 1/2 cup salted creamy peanut butter made with the NutraMilk - 1/4 tsp sea salt - 1 1/2 tsp baking soda - 1/2 tsp baking powder - 1 tsp apple cider vinegar - 1/4 cup unsweetened almond milk made with the NutraMilk - 3/4 cup gluten-free rolled oats - 1/2 cup almond meal - 3/4 cup gluten-free flour blend - 8-9 tsp strawberry jam - 2 cups (275g) peanuts - pinch salt (optional) - 1 cup (150g) almonds - 1 quart (946ml) water
INSTRUCTIONS Start by making the peanut butter - Place peanuts in the NutraMilk container. - Press Butter cycle, set for 2-3 minutes. - Press Start. - Open the container lid. - If necessary, set for an additional 1-2 minutes for a creamier butter.
Make fresh almond milk with the NutraMilk: - Place almonds in the NutraMilk container. - Press Butter cycle, set for 7 minutes. - Press Start. - Add water and replace lid. - Press Mix - Press Start. - Press Dispense, open spigot and fill your container with almond milk.
Bake - Preheat oven to 350F and line a standard muffin tin with 12 paper liners, or lightly grease and flour and shake out excess - Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes. - Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals. - Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine. - Add almond milk and whisk again to combine. - Add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable. Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. - Swirl with a toothpick to distribute - Bake on a center-positioned rack for 26-32 minutes - Let cool for 20 minutes in the pan then loosen with a butter knife and gently lift out
Enjoy!
Peanut Butter and Jelly Muffins - Not just for the kids!
I made Peanut Butter and Jelly Muffins for Princes William and Harry at Kensington Palace. Everyone loves muffins, the ultimate breakfast dish but with peanut butter and jelly in the middle these make delicious snacks throughout the day... if their is any left !
Make these for your family while self isolating... double the recipe and leave some on the porch for family and friends and text them saying we miss you but are thinking of you
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