This muffin recipe couldn’t be easier: hello almond butter & jelly!

This muffin recipe has definitely become a favorite in our house. I was inspired to make it recently as I stood in the kitchen prepping the bazillionth school lunch of the season.  While these muffins are not nut-free, they totally remind me of when I used to pack PB&J every single day in grade school.  I swapped out the PB for some AB, added a little sweetness and boom – it’s almond butta, jelly time.

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Almond butter vs. peanut butter

You can use any ol’ nut butter you’d like for this muffin recipe.  I chose almond butter because we use this often in our house and because we typically avoid legumes, like peanuts.  Both have similar nutrition value (almond butter is slightly healthier), and in my opinion similar (ish) flavor, so it’s totally up to you to decide which nut butter you’d like to use (it’s an even swap either way with respect to this recipe, so zero pressure).

Just make sure you read your labels to make sure there isn’t any extra sugar if you’re trying to stay sugar-free.  I have become quite the label reader and can’t believe how many common foods have sugar in them (even when you think they don’t).  Understanding labels is the best way to ensure you’re fueling your body with foods you feel most comfortable with.

What about the jelly?

I chose to create my own “jelly” for this muffin recipe because (again) we avoid added sugar, and most jarred jellies are loaded with it.  I also knew I’d be adding my own sweetener (I use erythritol) and didn’t want the sweetness of the jarred stuff to overpower the almond butter.

Since I had a bunch of strawberries and blackberries that only had a few days left in them, I decided to mash them up and use them for this muffin recipe. I used an immersion blender (actually, my 5-year-old handled that task) and it yielded a very smooth “jelly” type sauce (which I chose not to strain, but again – you can if you choose).

If you’re pressed on time (or lacking berries) you could totally top the muffins with any jarred jelly you’d like.

The perfect playdate snack

These muffins make the perfect playdate snack (for the littles and their Mamas). They are a mess-free treat because the jelly is baked into the muffin (well, I mean…we’re talkin’ kids here, so how “mess-free” can anything be) and go great with a grab and go box of milk (we like these ones). Just make sure you don’t have any allergies in your crew since they are made with almond butter and almond flour.  If one of your kiddos pals does have an allergy, you can make these Nut-Free Sunbutter balls instead (they never last long in our house and can go straight into your kiddos lunch since they are totally school safe!).

Parchment liners and other tips

I’ve mentioned this in other recipes, and it’s worth mentioning again here since we’re on the topic 🙂  While you can totally spray your muffin tins (liberally, I repeat LIBERALLY), I would recommend parchment liners as the best method for creating these muffins. Grain-free ingredients tend to stick in the baking process.  And, there is nothing worse than either, fighting to dig your muffins out of a pan (and then having to clean the pan, omg it’s the worst) or pealing back a muffin liner, only to peal back 3/4 of your muffin along with it.  Parchment is great for keeping your muffin intact so that 95% of it (or more) gets in the place you need it most (your belly).

Other tips: Make sure a toothpick comes clean before you take them out of the oven.  And, when you do, let them stay in the tin for about 5 minutes before you transfer them to a cooling rack.  By that time, they should have set up a bit, and will easily transfer over without feeling mushy. Grain-free baked goods need a bit of time to set up and get comfy in their structure which is why I always recommend cooling and waiting a few hours (if not a whole day) before you devour them.

Baking Staples

Other amazing muffin recipes

If you’re looking for additional muffin recipes, please check out some of my faves and the most popular here on kiddoandsoul! My muffin recipes are sugar-free, grain-free and low carb, but the ingredients are so simple, they can be easily swapped out with ingredients your family loves and leans on.

• Keto Chocolate and Cream Cheese Muffins
• Cinnamon Roll Muffins
• Pumpkin Spice Muffins (and these pumpkin spice latte cupcakes)

Here’s the almond butter and jelly muffin recipe

Dropping in my AB&J muffin recipe below!  These are a great treat to bake with the kiddos and make a delicious breakfast (pairs well with coffee or a glass of milk) and also makes you feel eight years old again, so…score!  Hope you love em’!

Print Recipe

Almond Butter and Jelly Muffins

These Almond Butter and Jelly Muffins are easy, delicious and filled with healthy fats and protein. Only 4.5 net carbs, grain-free and sugar-free, they make a perfect after school snack or grab and go family breakfast.

Servings

muffins

Ingredients

• 1 1/4 cup Almond Flour
• 1./2 cup Coconut Flour
• 1/4 cup erythritol (or other sugar sub)
• 1 tbsp baking powder
• 1/4 tsp himalayan pink salt
• 4 large Eggs
• 1/2 cup almond butter (unsweetened)
• 1 tsp pure vanilla extract
• 2 tbsp heavy whipping cream
• 1 tsp extra virgin unrefined coconut oil
• 8 medium strawberries
• 5 large blackberries

Servings muffins Ingredients 1 1/4 cup Almond Flour 1./2 cup Coconut Flour 1/4 cup erythritol (or other sugar sub) 1 tbsp baking powder 1/4 tsp himalayan pink salt 4 large Eggs 1/2 cup almond butter (unsweetened) 1 tsp pure vanilla extract 2 tbsp heavy whipping cream 1 tsp extra virgin unrefined coconut oil 8 medium strawberries 5 large blackberries

Instructions

1. Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
2. In a large bowl, combine all of the dry ingredients. Whisk well until well combined.
3. Microwave your almond butter n a small bowl for 30 seconds. Add 1 tsp of coconut oil and microwave for an additional 15-30 seconds. Mix well, should be creamy. If it's not creamy, repeat for 15 seconds at a time until almond butter is thinned and creamy.
4. Lightly beat the eggs, heavy whipping cream and vanilla in a separate bowl, then fold in the almond butter. Set aside.
5. Add your berries to a small bowl. Using an immersion blender, blend the berries together until you have a sauce (i like to leave a few of the berries partially intact, but you can certainly blend until thin). If you do not have an immersion blender, blend the berries in a standing blender or mash the berries with a fork until you reach the desired consistency.
6. Evenly distribute the batter between the muffin tins. If you are using a cookie scoop, each muffin tin takes approximately 2 scoops.
7. Top each muffin with your "jelly" (evenly distribute the mixture over the muffins until you have mostly covered the top). You can save the remaining jelly to top the muffins after they've baked or use it over the tops of the entire batch.
8. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Remove from muffin tin and cool on a cooling rack.

Recipe Notes

SERVING SIZE: 1 muffin  (makes 12 muffins)

MACROS: 198 calories | 14.9 g fat | 8.1 g protein | 4.5 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.