Peanut Butter & Jelly Muffins | Good Food Fast Recipes
It's your favorite, go-to Peanut Butter & Jelly sandwich, in a muffin! This quick and easy recipe makes a perfect on-the-go breakfast or afternoon snack! This is good food... FAST!
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Peanut Butter and Jelly Muffins Recipe | Back to School Recipe for Kids
Healthy Peanut Butter and Jelly Muffins (Vegan | GF) are the best Breakfast Muffins. Its easy to make and tastes so delicious.
Materials
Wet Ingredients
½ cup Coconut Sugar
3 Tbsp Maple Syrup
2 Tbsp Coconut Oil melted
½ cup Peanut Butter more for topping
1 Tsp Cider Vinegar
¾ cup Unsweetened Apple Sauce
Dry Ingredients
1 Tsp Baking Soda
½ Tsp Baking Powder
1 cup Gluten-Free Flour Blend
½ cup Almond Meal
⅛ tsp Kosher Salt
¼ cup Almond Milk
6-7 Tbsp Strawberry Jam naturally sweetened
Instructions
Start by preheating the oven to 350F or 180C and grease a muffin tin with cooking spray and line with liners or parchment paper.
Mix Coconut Sugar, Maple Syrup, Coconut Oil, Peanut Butter, Cider Vinegar, and Apple Sauce. Whisk until combined.
Add Gluten Free Baking Flour Blend, Almond Meal, Salt, Baking Soda, and Baking Powder to it. Fold until combined.
Add Almond Milk and fold to combine everything. The muffin batter should not be too thin and pourable. It should be thick.
Scoop out the batter in a greased muffin tin. Top with some strawberry Jam and Peanut Butter. Pour it in the center. Swirl gently on the top using a toothpick. Bake @350F or 180C for 20-25 minutes or until a skewer inserted in the center comes out clean.
After the muffins get baked, cool them in the same pan for 5-10 minutes. After that, run a knife around the muffin and get them out gently. Serve
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 & JAM MUFFINS - BREAKFAST MUFFINS
PEANUT BUTTER & JAM MUFFINS #STAYHOME and BAKE #WITHME #PEANUTBUTTERANDJAMMUFFINS #BREAKFASTMUFFINS
INGREDIENTS
1.5 CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
PINCH OF SALT
1 EGG
1 CUP CASTER SUGAR
1/2 CUP BUTTERMILK
1 TEASPOON VANILLA
1/4 CUP FLAVOURLESS OIL
1/2 CUP SMOOTH PEANUT BUTTER
6 TABLESPOON MIXED FRUIT JAM
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How to make Peanut butter and Jelly Muffins (with veggies!)
Recipe:
1/2 cup natural peanut butter (creamy)
1/2 cup pureed carrots
1/2 cup packed brown sugar
2 tbsp margarine spread
1/2 cup nonfat yogurt
1 large egg white
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup strawberry jam (optional)
Preheat oven to 350F. Use 12-cup muffin tin and line with baking cups.
Beat peanut butter, carrots, sugar, margarine. Stir in yogurt (sorry, video said milk) and egg white. Add flour, baking powder, baking soda and salt. Do not overmix.
Divide in muffin cups and cook for 20-25 minutes or until muffin tops are lightly browned and toothpick comes out clean. Enjoy!
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Hello YouTube viewers! I’m a Filipina from Manila, Philippines. I used to live in Los Angeles and then met my Dutch husband there, got married and moved to the Netherlands. We both love to travel! We are blessed to have 2 beautiful boys to share our journeys together. I feel very grateful. Here’s sharing some of our day-to-day activities, family vacations, staycations and weekend getaways with you all!
Peanut Butter & Jelly Muffins Recipe (Phantom Gourmet)
Phantom Gourmet Saturday & Sunday 11am on TV38