Tell me: what’s your favorite PB&J combo?
I’m talking about the most nostalgic, heart-warming version you can think of- not the mashed berries and almond butter version you love as an adult, or the toast with peanut butter, banana and honey that you eat for breakfast. Even if you don’t really eat peanut butter and jelly sandwiches anymore, I’m willing to bet you have some strong opinions on what would go into your PB&J, were you to make one right now.
Is it Teddie peanut butter with raspberry jam, like me?
Something extra drippy like Trader Joe’s peanut butter + strawberry preserves, like Kevin?
Skippy + grape jelly like my brother in law? (insert shudder here)
Whatever your PB&J true love is, you can make it happen right here, right now.
In muffin form.
Let’s do this!
These muffins are flourless, and get their structure solely from peanut butter, eggs, and applesauce. It’s crazy, but it works, so much so that Kevin is still skeptical about them actually being flourless.
He gives me sideways glances (while eating three at a time, no less), disbelief etched all over his face. Apparently the man doesn’t trust me, though I suppose recipes like cookie dough made with chickpeas and brownies made out of avocado have conditioned him to believe that, at any given moment, what he’s eating might not be as it appears.
He just isn’t willing to believe that these fluffy, beautiful gems of peanut butter and jelly goodness could exist without flour.
And, had I not made them myself, batch after batch, adjusting the ratio of eggs to peanut butter to applesauce in an attempt to make the most undetectably flourless muffins, ever, I might have to agree with him.
But I know.
And now you do too.
While I rarely make myself PB&J sandwiches as an adult, I still love the flavor combo. It brings back childhood memories of summer days at the beach, college lunches in my dorm room, hiking trips with Kevin, and so much more. PB&J has been with me for most of the memorable moments of my life, so it only felt right to transform it into muffins and take it everywhere I go.
The good news is, these muffins are made in 1-bowl with just 8 ingredients in about 30 minutes or less.
Yes, you’re reading this correctly. You can be snacking on these Flourless PB&J Muffins today. Like, right now. Well, okay, 30 minutes from right now.
If you have kids in your house, these would make a perfect grab-and-go breakfast, lunchbox treat, or after school snack. And, in my experience, adults are just as obsessed about them as kids are.
Whether you’re an all-natural peanut butter and real-fruit jam lover like me, or a die-hard grape jelly and processed peanut butter lover like my brother-in-law, I think you’re going to be OBSESSED with these muffins.
They’re:
Tender
Moist
Perfectly Sweet
A little sticky
& Full of nostalgia.
Use whatever flavor of jelly/jam you love on top to recreate your ultimate PB&J combo- it’s okay, we can agree to disagree.
If you make this recipe, let me know how it turns out! Leave a comment below or take a picture of your muffins and tag me in it on Instagram! I can’t wait to see your beautiful muffins!
Flourless Peanut Butter & Jelly Muffins
Ingredients
- 1 cup creamy all-natural peanut butter
- 2/3 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sucanat or organic cane sugar*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup jelly or jam of choice I used strawberry preserves
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners, or grease well with coconut oil, butter, or nonstick spray.
- 2. Put peanut butter, applesauce, eggs, and vanilla in to a bowl and whisk to combine. Then, add the sugar baking powder, soda, and salt, and mix well with a wooden spoon or rubber spatula.
- 3. Use a 1/4 cup dry measuring cup to portion out the batter into the prepared muffin tin. Then, add 1 teaspoon of jam on top of each muffin and use a fork to gently swirl it into the top of each.
- 4. Bake for 18-20 minutes, or until muffins are golden and cooked through. Remove from the oven and carefully transfer to a cooling rack to cool completely before storing in an airtight container. Muffins will keep at room temperature for 5 days, or in the freezer for up to a month.
Notes