Peanut butter and jelly is the ultimate childhood comfort food. These muffins take a sophisticated, healthy twist on the original combination! They are vegan and whole wheat with limited refined sugar. Salty, sweet, gooey.
Almond Butter & Strawberry Jam Muffins
- 2 tbsp. flax seed meal (ground flax seeds)
- 5 tbsp. water
- 1/5 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup olive oil
- 3/4 cup unsweetened applesauce
- 1 cup almond butter
- 1/4 tsp. sea salt
- 1-1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. apple cider vinegar
- 1/4 cup almond milk
- 3/4 cup rolled oats
- 3/4 cup whole wheat flour
- 8 tbsp. strawberry jam
In a large bowl, combine flax seed meal and water. Let the mixture sit while you preheat the oven to 425 degrees F and line a mini muffin tray with paper liners.
Add in the maple syrup, coconut sugar, and oil to the large bowl. Whisk together. Then, add applesauce, 1/2 cup almond butter, salt, baking soda, baking powder, apple cider vinegar, and almond milk. Whisk again.
Add rolled oats and whole wheat flour to the mixture. Stir. The batter should be thick and scoopable (rather than pourable). To adjust the texture, add either flour (if too thin) or almond milk (if too thick).
Pour the batter into the muffin tray, and top each with 1 tsp. almond butter and 1 tsp. strawberry jam. Bake in the oven for 20-25 minutes. Let cool.