Flourless Almond Butter & Jelly Muffins

A flourless almond butter and jelly muffin that’s gluten-free, sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat.



    • 1/2 cup (128 g) almond butter*Flourless-Almond-Butter-and-Jelly-Muffins3.jpg
    • 1 medium, ripe banana (100g or 1/2 cup)
    • 1 large egg
    • 1/4 cup (80 g) honey
    • 1/2 cup (40 g) rolled oats
    • 2 Tbsp (14 g) ground flaxseed
    • 1 tsp vanilla extract
    • 1/2 tsp baking soda
    • 1/4 cup (60g) of your favourite jelly, divided*
  1. Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for jam to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  3. Use a greased tablespoon to spoon approximately 2 Tbsp (30 ml) of batter into the prepared muffin pan, filling each cavity about 1/3 of the way full. There should be enough to generously cover the bottom of the cavity.
  4. Add 1 to 1 1/2 tsp. of jam to the centre of each cavity before topping with another 2 Tbsp (30 ml) of batter, or until each cavity is 3/4 of the way full. You want to make sure that all of the jam is covered so that it doesn’t seep out and burn on the side of the pan.
  5. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* you can easily sub this with a different nut butter, or use a seed or soy nut butter to make these nut-free.

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