PB&J Almond Flour Muffins
You wanted gluten-free recipes for January, and I’m here to deliver gluten-free recipes! I wanted to make a delicious (and wholesome) baked good with almond flour, and this recipe came to me while I was developing some post-workout cravings. I wanted something filling, sweet and salty. These muffins are all of those things, but most importantly, they are easy to whip together and make for a GREAT snack. You don’t need to keep stocking up on your fave protein bars if you can just keep these in your fridge/freezer all week.
Think about it: these are like a classic PB&J sandwich, but instead of being served on bread…. it’s served inside of, well, ground up almonds!!!
What if I don’t want to use jam? Trying to lower my sugar intake!
I’m a jam girl. I loooove my jam and preserves, BUT you can always go healthier with this. You can opt for a low sugar or sugar-free all natural jam. Or, you can even pop whole berries inside these muffins before baking to get that same fruitiness with the almond butter. See the notes at the bottom of the recipe for the full instructions!
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PB&J Almond Flour Muffins
- 2 1/2 cups blanched almond flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 + 1/8 tsp kosher salt
- 3 large eggs
- 1/3 cup whole milk Greek yogurt
- 3 tbsp almond milk unsweetened
- 1/4 cup honey can sub agave nectar!
- 1 tsp vanilla extract
- Almond butter can sub any nut butter of your choice
- Preserves or jam of your choice can sub whole blueberries, blackberries or raspberries if you're trying to lower your sugar intake. See notes for instructions!
- Preheat the oven to 350 degrees.
- In a large mixing bowl, thoroughly mix together the dry ingredients until combined.
- In another mixing bowl, whisk together the wet ingredients until combined (should look like scrambled eggs.)
- Pour the wet ingredients into the dry ingredients and fold together with a spatula.
- With an ice cream scooper (or a tablespoon measuring spoon) scoop the batter into a prepared muffin pan, or into muffin liners.
- With a spoon, slightly flatten the center of each muffin scoop, creating a small well. Repeat with all of the muffins.
- Scoop about 1/2-1 tsp of almond butter into each well. Make sure it's not overflowing!
- Bake the muffins for 12 minutes.
- Remove the muffins from the heat, then scoop 1/2 tsp of jam on top of the almond butter. Bake another 8-10 minutes, until golden brown and risen on the edges.
- Remove the muffins from the oven. Put a little more almond butter and jelly on top to finish it off! Enjoy! Store in a plastic bag at room temp for 2 days, or in the fridge for up to 5 days. You can also freeze and save them for later! I love them frozen, personally...