top of page

Peanut Butter & Jelly Muffins Wheat/Gluten free

Peanut Butter & Jelly Muffins

2 cups sugar

2 organic eggs

½ organic peanut oil

1/2 cup organic peanut butter ( I like creamy peanut butter for this recipe)

1 ½ cups organic milk

1 ½ tsp almond extract

2 tsp vanilla extract

3 cups Amazing flour mix (recipe on this blog site)

½ tsp salt

1 ½ tsp baking powder

In an electric mixer add the sugar, eggs, peanut oil, peanut butter, milk, almond extract and vanilla extract and mix well. In a separate bowl add the flour, salt and baking powder and mix well. Then slowly add this to the creamed sugar mixer. Once incorporated mix on high for 2 minutes.

Grease your muffin tins then fill them 3/4 of the way full with the muffin dough. Lastly, take a spoon and make an indentation into the center of the dough on each of the muffins and add 1 tsp organic jam or jelly of your choice. Try to gently push the jam into the center of the muffin.

Bake at 350 degrees for 25-30 minutes. Enjoy with a tall glass of organic milk

Amazing flour Mix:

2 cups brown rice flour (gluten free)

½ cup Tapioca Flour

½ cup Arrowroot Flour

1 Tbsp Xanthum gum


bottom of page