Peanut Butter and Jelly Muffins
These oat based gluten-free peanut butter jelly muffins have a surprise strawberry jelly center and a moist, tender crumb - perfect snack for kids & adults!
Servings: 12 muffins
Ingredients
- 1 1/2 cups oat flour
- 1/3 cup Domino® Golden Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup 2% milk
- 2 tablespoons coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup creamy natural peanut butter
- 1/3 cup strawberry jelly/jam or other flavor
Instructions
- Preheat oven to 350°F and grease a muffin tin with baking spray.
- Place the oat flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to combine.
- Whisk together the eggs and milk in a separate medium bowl.
- Slowly add the melted coconut oil, whisking as you go.
- Stir in the vanilla and almond extract.
- Lastly, whisk in the peanut butter until the mixture is smooth.
- Add the wet ingredients to the large bowl with the dry ingredients and stir gently until mixed through (do not over-mix).
- Scoop about 2 tablespoons of the batter into the bottom of each muffin tin.
- Place a small dollop (about 1/2 teaspoon) of strawberry jelly in the center of each tin on top of the batter.
- Spoon the remaining batter on top of the jelly (about 1 tablespoon per muffin tin) so that they jelly is fully covered.
- Place the muffin tin in the oven and bake for 16-18 minutes until the domed tops start to crack and the edges are golden brown.
- Remove from oven and let cool in the tin for about 10-15 minutes before removing to a cooling rack.
Nutrition
Serving: 1SERVING | Calories: 200kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 256mg | Fiber: 2g | Sugar: 11g