They’re soft and sweet with a nice crisp and fluffy top that literally melts in your mouth :)
THE RECIPE:
yields: 10-11 muffins
prep time: 10 min
cook time: 22 min
total time (including cooling): 47 min
Ingredients:
2 tbsp melted coconut oil
1/4 cup nut or seed butter
1 tsp vanilla
1/3 cup coconut sugar
2 tbsp maple syrup
1/4 cup non dairy milk
1 cup almond flour
3/4 cup gf oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3-4 tbsp favorite naturally sweetened jelly/jam
3-4 tbsp peanut butter (crunchy or smooth)
Instructions:
1. Preheat oven to 350 F and line a cupcake tin, set aside
2. In a large bowl mix together the coconut oil, nut butter, vanilla, coconut sugar, maple syrup, and non dairy milk
3. Then add in the almond flour, oats, baking soda, baking powder, and salt
4. Place a small scoop of the batter into 10 of the cupcake liners and smooth so it’s flat (should be filled about 1/4 of the way)
5. Place a small bit (1/4-1/2 tsp) of jelly into the center of the muffin and then repeat this with the peanut butter
6. Place another small scoop of the batter onto the top of each filled tin, so it’s covering the pb + j in the center and make as many as you can until the batter runs out!
7. Bake in the oven for 22 minutes, let cool for 15, and enjoy !