Start by preheating the oven to 350F or 180C and grease a muffin tin with cooking spray and line with liners or parchment paper.
Mix Coconut Sugar, Maple Syrup, Coconut Oil, Peanut Butter, Cider Vinegar, and Apple Sauce. Whisk until combined.
Add Gluten Free Baking Flour Blend, Almond Meal, Salt, Baking Soda, and Baking Powder to it. Fold until combined.
Add Almond Milk and fold to combine everything. The muffin batter should not be too thin and pourable. It should be thick.
Scoop out the batter in a greased muffin tin. Top with some strawberry Jam and Peanut Butter. Pour it in the center. Swirl gently on the top using a toothpick. Bake @350F or 180C for 20-25 minutes or until a skewer inserted in the center comes out clean.
After the muffins get baked, cool them in the same pan for 5-10 minutes. After that, run a knife around the muffin and get them out gently. Serve
Video
Notes
I have used Unsweetened Apple Sauce and Naturally sweetened Strawberry Jam to cut out on refined sugar
I have used Bob's Red Mill 1 to 1 Baking Flour Blend. You can use any other kind of Gluten-Free Baking Flour Blend or replace it with AP Flour for a non-GF Version
You can replace Almond Milk with Water
You can replace Apple Sauce with Mashed Bananas
Nutrition
Nutrition Facts
Peanut Butter and Jelly Muffins (Vegan | GF)
Amount Per Serving
Calories 299
* Percent Daily Values are based on a 2000 calorie diet.
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