Skip to main content

Gluten-Free Peanut Butter and Jelly Muffins

These oat-based gluten-free peanut butter jelly muffins from blogger Running to the Kitchen have a surprise strawberry jelly center and a moist, tender crumb - the perfect snack for kids & adults!

Categories:

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)
Rate Recipe
Instructions
Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time : 15 minute / Cook Time : 18 minutes / Yields: 12 muffins

Step 1

Preheat oven to 350°F and grease a muffin tin with baking spray.

Step 2

Place the oat flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to combine.

Step 3

Whisk together the eggs and milk in a separate medium bowl.

Step 4

Slowly add the melted coconut oil, whisking as you go.

Step 5

Stir in the vanilla and almond extract.

Step 6

Lastly, whisk in the peanut butter until the mixture is smooth.

Step 7

Add the wet ingredients to the large bowl with the dry ingredients and stir gently until mixed through (do not over-mix).

Step 8

Scoop about 2 tablespoons of the batter into the bottom of each muffin tin.

Step 9

Place a small dollop (about 1/2 teaspoon) of strawberry jelly in the center of each tin on top of the batter.

Step 10

Spoon the remaining batter on top of the jelly (about 1 tablespoon per muffin tin) so that they jelly is fully covered.

Step 11

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.

Step 12

Remove from oven and let cool in the tin for about 10-15 minutes before removing to a cooling rack.

Rate Recipe