Almond Butter and Jelly Muffins
Prep time
Cook time
Total time
A delicious way to enjoy everyone's favorite duo: nut butter & jelly!
Serves: 12 muffins
  • ½ cup Justin's classic almond butter
  • ¼ cup canola (or other flavorless) oil
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 1 egg
  • ¾ cup almond milk
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ cup jelly or cranberry sauce
  1. Preheat oven to 375. Line a muffin tin with muffin papers, or grease well.
  2. Mix all wet ingredients - except jelly - together in a mixing bowl.
  3. In a separate bowl, combine dry ingredients.
  4. Add dry ingredients to wet and stir with a spatula or whisk until just-combined.
  5. Pour a little batter into each muffin cup (about 2 Tbsp), then place a dollop of jelly or cranberry sauce on top of the batter.
  6. Divide the remaining batter among the 12 muffin cups to cover the jelly.
  7. Bake for 17-20 minutes or until cooked through.
  8. Let cool at least 10 minutes before serving.
If you're using a salty almond butter, reduce or omit the salt in this recipe. I used Justin's almond butter which is only mildly salty.
Nutrition Information
Serving size: 1 muffin
Recipe by Eating Made Easy at