Almond Butter and Jam Muffins

almond butter and jelly muffins in pan

Almond Butter and Jam Muffins are the perfect grab and go for your mornings. You can find this and 100+ recipes in my new book, Simple Green Meals. 

Almond Butter and Jam Muffins

Morning aren’t our time to shine in the Hansard house, so most mornings I’m grabbing a muffin I made the night before, a smoothie pop, and out the door we go. I sometimes feel like I’ve run a marathon before we even make it to the car!

Anyone else?!

If you want to give your kids something for breakfast that’s quick and easy, you’ve gotta try these muffins!

My Favorite Things About Almond Butter and Jam Muffins

  1. They feel like a sinful breakfast, but are guilt free! There’s something about eating a pastry for breakfast that makes me feel like I’m breaking all the rules!
  2. The almond butter adds solid protein to keep you going in the morning. I always feel cheated when I eat something for breakfast but don’t have the protein I need to keep me full. Almond butter is the solution!
  3. They’re easy to make. Like, for real! The easiest muffins you’ll ever make. I make a batch on the weekends and a batch mid-week because they go like hotcakes around here.

Now get ready for a breakfast that’s delicious, nutritious, and easy to grab!


Almond Butter and Jam Muffins

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


I adapted this recipe from Lindsey’s fabulous blog, Café Johnsonia. The jam on the inside was such a fun idea and tastes soooooo good! My whole family adores these muffins, but I definitely love them the most. These muffins bring back childhood peanut butter and jelly sandwiches in a sophisticated and more nutritious way.



1/3 cup almond butter

1/4 cup organic virgin coconut oil, at room temperature

1/2 cup pure maple syrup

2 eggs

1 teaspoon pure vanilla extract

3/4 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/2 cup unsweetened plain almond milk

6 tablespoons thick jam, preferably all-fruit and naturally sweetener


  1.  Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2.  In a large bowl, and using an electric mixer on high speed, beat the almond butter and oil until creamy. Add the maple syrup and beat until well combined. Add the eggs and vanilla and continue beating until creamy.
  3.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add one-third of the flour mixture to the creamed mixture and beat on low speed just until combined. Add half of the almond milk and beat again. Add another third of the flour mixture, followed by the rest of the almond milk, and ending with the remaining flour mixture. Continue mixing just until the batter comes together. Do not overmix.
  4.  Using a small ice cream scoop or spoon, fill the muffin cups one-quarter full. Use the tip of a spoon to push the batter to cover the entire bottom and a little up the sides. Place 1 rounded teaspoon of jam in each muffin cup, trying to center it as much as possible. Top the jam with the remaining batter, making sure it covers the jam.
  5. Bake for 15 to 20 minutes, or until the tops are golden brown and spring back when gently pressed. Let cool in the pan for 10 minutes, then remove and serve.


GLUTEN FREE (replace our with 1 1/2 cups gluten-free all-purpose our), VEGAN (replace eggs with 1/2 cup applesauce), DAIRY FREE

Keywords: Almond Butter Jam Muffins

If you love a good muffin for breakfast but don’t like the guilt that comes along with it, this recipe is for you!

Simple Green Meals Reci

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Tags: , , ,    /   Categories: Plant-Based Snacks, Recipes 

By: Jen Hansard | Updated: 10.29.2018 | COMMENTS: 20


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  1. Esperanza Chavez says:

    The almond butter muffins are delicious!! Recipe is simple enough to bake them often.

  2. Krista says:

    This is a winner! They were so good right out of the oven, and I loved how they filled me up. I might have to try them with Nutella too….

  3. Sherry says:

    When I tasted the raw dough, I was kind of iffy. I used homemade coconut milk, and it seemed strong. However, once they cooked and cooled a little, these are awesome. Will most definitely make these again!!!

    • SGS Rawkstar Carissa says:

      Hey Sherry,

      SO happy that you enjoyed this recipe and that you are planning to make them again.

      My kids and I love these so much!! 🙂

  4. Danielle E. says:

    These were the first muffins I’ve made from scratch and they were melt in your mouth delicious! I had a difficult time not wanting to eat them all! I did cherry jam this time, but I can’t wait to try many more flavors.

    I was curious though, if I wanted to use all whole wheat flour next time, would that do anything bad to the taste or texture?

    • SGS Rawkstar Carissa says:

      Hey Danielle,

      I am so lad that you loved these muffins so much!! It really is hard to say no after 1, 2, or 3 of them =P

      If you decide to use the whole wheat flour the texture might be a little grainy.

  5. Michele says:

    Is their a nutritional breakdown available? Calories and fat per muffin?

    • Sherry says:

      Its easy to add if you have Myfitnesspal. I also used homemade coconut milk:
      Almond Butter & Jam MuffinsServings 12 calories per serving
      14 Ingredients Edit Recipe
      0.75 cup (30g), Gold Medal Unbleached All-Purpose Flour – Enriched, Presifted
      0.75 cup(s), 100% Whole Grain Whole Wheat Four
      6 tbsp, Polaner All Fruit Grape Jelly
      6 tbsp, Seedless Raspberry
      0.50 cup, shredded, Nuts, coconut meat, raw
      1 tsp, Ground Cinnamon
      1.20 g (0.25 tsp), Salt Coarse Kosher
      0.40 tsp(s), Pure Baking Soda
      1.50 tsp, Clabber Girl Mk
      4 g (1 tsp), Pure Vanilla Extract
      2 large, Egg
      8 tbsp(s), 100% Pure Organic Maple Syrup
      4 Tbsp, Coconut Oil Organic Unrefined Virgin
      5.33 tablespoon, Creamy Almond Butter JC
      Nutrition Facts
      Servings 12.0
      Amount Per Serving
      calories 218
      % Daily Value *
      Total Fat 10 g 16 %
      Saturated Fat 5 g 26 %
      Monounsaturated Fat 0 g
      Polyunsaturated Fat 0 g
      Trans Fat 0 g
      Cholesterol 31 mg 10 %
      Sodium 167 mg 7 %
      Potassium 62 mg 2 %
      Total Carbohydrate 28 g 9 %
      Dietary Fiber 3 g 13 %
      Sugars 17 g
      Protein 4 g 8 %
      Vitamin A 1 %
      Vitamin C 0 %
      Calcium 4 %
      Iron 4 %

  6. Carissa says:

    These muffins are so delicious! I love how I don’t have to feel guilty after indulging in them either.

    Win win!!! 🙂

  7. Kim says:

    Love, love, love these muffins! I had strawberry preserves and they turned out great!

  8. Daniel Mottayaw says:

    I tried these muffins with both apricot and raspberry jam. Both were great! Really enjoyed the video, too.

  9. LJ says:

    Total winners! I haven’t met anyone that doesn’t love these muffins!

    • SGS Rawkstar Carissa says:

      Thanks LJ,

      I think they are a winner for everyone because they are THAT good! 🙂

  10. Dani Mitchell says:

    Oh my gosh! I made these when I first got your new book and LOVED them. I couldn’t believe how much my kids loved them too—and we make them almost every weekend now. ( I prefer raspberry and apricot jam inside… yet have been dreaming about trying them with Nutella too )

    • SGS Rawkstar Carissa says:

      Hey Dani Mitchell,

      That is so great that you and your family love this recipe so much! It really is crazy to think these are healthy since they are so delicious.
      Oh boy my weakness is Nutella so if I made these with that inside I would probably eat the whole batch =P


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