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Gluten Free Peanut Butter + Jelly Muffins (dairy free)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15-16 muffins 1x
  • Category: Breakfast, Snacks, Dessert


Gluten free and dairy free healthy peanut butter and jelly muffins! Easy, not too sweet, perfectly moist, and so delicious. 


  • 1 + 1/3 cup oat flour 
  • 1/3 cup almond flour 
  • 1/2 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/3 cup Greek yogurt (a thick dairy free yogurt will work; vanilla or plain)
  • 2 eggs
  • 1/2 cup almond or oat milk (or milk of choice)
  • 1 cup unsweetened apple sauce 
  • 1/2 cup natural peanut butter (plus more, for topping) (smooth or crunchy will work)
  • 1/3 cup maple syrup
  • 1 tsp vanilla 
  • ~12-16 tsp jam (I use strawberry)


  1. Preheat oven to 350°F and line 16 muffin tins with cupcake liners.
  2. In a large bowl, mix the oat flour, almond flour, baking soda, baking powder, cinnamon, and sea salt together.
  3. Whisk in the yogurt, eggs, milk, apple sauce, peanut butter, maple syrup, and vanilla until a smooth batter forms.
  4. Scoop the batter evenly into your cupcake liners. Add about a tsp of jam and a tsp of peanut butter on top of each muffin, then use a knife or a tooth pick to gently swirl the jam and peanut butter. 
  5. Bake for 17-20 minutes, or until a toothpick comes out mostly clean. Allow to cool for a few minutes before transferring to a cooling rack to cool completely. Store leftovers in an airtight container for up to 3 days, or in the freezer for longer.