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–+ servings

PB&J Almond Flour Muffins

Imagine a PB&J sandwich (your favorite kind, whatever jam/fruit/preserves you like, paired with whatever nut butter you like) sandwiched in a fluffy pillow of ALMONDS?! That's what these are, and they're incredible.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine Gluten-Free, Healthy
Servings 12 muffins

Ingredients
  

Dry Ingredients

  • 2 1/2 cups blanched almond flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 + 1/8 tsp kosher salt

Wet Ingredients

  • 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

Filling

  • 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!

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...

Notes

Instructions for using whole berries instead of jam or preserves:
Skip the jam step and instead, put a whole blackberry, whole raspberry, or a few blueberries in the center of the raw batter, on top of the almond butter. Bake uninterrupted for the 20 minutes.
I prefer these with blackberries since they maintain their structure when they are baked, and perfectly fit in the center of the muffin. 
Tried this recipe?Let us know how it was!