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.
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!
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
- 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!
- 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!
- 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!Print
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
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
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- 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.
- 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.
- 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.
- 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
If you love a good muffin for breakfast but don’t like the guilt that comes along with it, this recipe is for you!
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