These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon. They freeze exceptionally well too. Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).
Favourite PB & J Muffins
These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon. They freeze well. Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).
- 3 ripe bananas, mashed
- 3 large eggs, room temperature
- 1/4 cup natural peanut butter
- 3 Tbsp avocado oil
- 2 Tbsp pure maple syrup
- 3 large pitted dates, chopped
- 2 tsp pure vanilla extract
- 1/3 cup almond flour
- 2 Tbsp chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup homemade strawberry-rhubarb chia jam (or other of your choice)
- 1/4 cup mini non-dairy chocolate chips (optional)
Preheat oven to 350˚F. Line a 12-cup muffin tin with paper liners.
In a food processor, combine bananas, eggs, peanut butter, oil, maple syrup, dates and vanilla. Let sit for a few minutes allowing dates to soften a bit.
In a large bowl, add almond flour, chia seeds, baking powder, baking soda and salt. Stir gently with a whisk until combined.
Blend wet ingredients at high speed until smooth. Add wet ingredients to dry. Fold until well combined.
Using regular sized ice cream scoop, divide batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of jam. Add a three-finger pinch of non-dairy chocolate chips to each muffin now as well, if using. Using the tip of a paring knife, swirl the jam and chocolate chips into the batter.
Bake about 25-30 minutes, when toothpick inserted in centre comes out clean. Muffins will have a little belly button in the centre where the jam causes them to sink slightly. No worries. They are both delicious and adorable 😉 Cool on wire rack until cool enough to handle, then remove from tin and allow to cool on rack completely.