I love, love, love muffins. As a health nut & healthy foodie, I’ve been baking them for 20 years–vegan, of course–and have concocted a wide assortment of flavors using every type of fruit and flour under the sun. I can honestly say this recent invention is by far my favorite!
These gluten-free banana jam muffins are sweetened with bananas, maple syrup and fruit-juice sweetened jam. I used sunflower seed butter in the recipe, which is safe for most people with nut allergies, but go ahead and use almond butter or good ol’ fashioned peanut butter if that’s your jam. The recipe is also sugar-free, dairy-free/vegan and high in protein.
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Gluten-Free Banana Jam Muffins
- 1 cup oat flour sifted
- 1 tsp baking powder sifted
- 1/4 tsp salt ONLY if your seed/nut butter is not salted
- 1/2 cup nut/seed butter salted or unsalted sunflower, almond or peanut
- 1 large extra ripe banana mashed
- 1/4 cup maple syrup
- 1 Tbsp white vinegar
- 1 Tbsp flax seeds optional
- 1 tsp vanilla extract
- 1/4-1/2 cup jelly of your choice ideally all fruit/fruit juice sweetened (not with cane sugar)
- Preheat oven to 350 degrees Fahrenheit.
- Mash then mix the wet ingredients *except for the jam* together well until smooth. The jelly will be added later.
- SIFT dry ingredients into wet ingredients and mix well.
- Scoop the batter into a muffin tin coated with cooking spray/margarine or lined with cupcakes liners.
- Swirl in 1 tsp of jam into each muffin, then place a dollop of jam on top.
- Bake for 15 minutes or so, until golden and firm.
- Let cool before removing from the tin.