Vegan & Gluten Free PB/J Muffins

PBandJ MuffinsHave I ever told you how much I LOATHE the dentist?  Well, I do.  I loathe it.  I hate having some stranger sticking their fingers in my mouth and stretching my jaws, looking ferociously around like I got a stank mouth full of rotten teeth.  I floss and brush daily, boo.  And I do oil pulls like a beast every single day!  All this to say,  We went to get our teeth cleaned last week and as we were leaving the receptionist said I needed to come back in for a filling.  I was like WHAT?!  A filling?!  Nobody said I had a cavity when they cleaned my teeth??  Insert awkward silence.  Umm.. well, yeah.  You do and it’s ‘urgent’.  Can you come back next week to have it filled.  I roll my eyes and sarcastically say okay.  I had my very first abrasion… which they made sound like a cavity until I asked a thousand questions and got the truth.  (ASK questions, people!  ASK LOTS of QUESTIONS!)

My dentist was like, “yeah… you don’t have a ‘normal’ cavity so to speak, more of an abrasion and a little recession on two bottom teeth.  So, we’ll just go ahead and fix that, k?”  Please insert another eye roll.  I’m laying there in that God awful chair thinking, “NOW they tell me this?  When I’m laid up in this chair thinking I’ve got a REAL cavity for the very first time EVER??  35 years I’ve made it without any cavities.  How much is this going to cost me?  This is Miami.  Everything costs more in Miami.  Omar’s big forehead vein is going to literally POP when I have to tell him this.”  I calm myself, say a little prayer, and hope for the best because I know our bootleg insurance isn’t going to cover a dadgum thing.

I get finished.  Half of my face is totally numb from the ‘little bit’ of anesthesia she gave me.  I slowly walk up to the receptionist’s desk scared to death to know the damage of my bill… and she says, “Oh, there was a $500 credit on your husband’s account.  I applied it to your work today and all you owe is $42.”  I was like WHAAAAAAAAT??  OK!!!  Here’s my card!!! 🙂 🙂 🙂  I’m not sure where this credit came from???  My husband has no idea either.  I decided to not ask anymore questions, pay my $42, and get out quick!!!  THANK YOU, THANK YOU, THANK YOU, JESUS!!!  All of this to say, God cares.  He cares about the things we worry about the most.  He cares about that great big vein in my husbands forehead that was already starting to stick out earlier in the day (for other issues).  He cares.  And some times we get a totally unexpected blessing.  Keep the faith, my loves.  ❤

About these muffins…. I made these for my Christmas brunch the other day and they were a big hit!  So, I re-made them and decided they needed to be shared!  This recipe was adapted from here.  🙂

PBandJ Muffins2

Vegan & Gluten Free PB/J Muffins

  • Servings: 14 - 16 muffins
  • Print

My childhood favorite turned into a muffin! These muffins are soft, tender, and naturally sweetened...vegan & gluten free! They're perfect for breakfast, brunch or a snack throughout the day!

Ingredients:

  • 2 flax eggs (2 tbsp flaxseed meal plus 5 tbsp water)
  • 1/4 cup maple syrup (or honey if not vegan)
  • 1/3 cup organic cane sugar
  • 1/4 cup melted coconut oil or canola oil
  • 3/4 cup unsweetened apple sauce
  • 1/2 cup salted creamy or crunchy peanut butter, plus a little more for topping
  • 1/4 tsp kosher salt
  • 1.5 tsp baking soda
  • 1/2 tsp baking powder
  • 1/ tsp apple cider vinegar
  • 1/4 cup unsweetened almond milk
  • 3/4 cup gluten free rolled oats
  • 1/2 cup almond flour
  • 3/4 cup Bob’s Red Mill 1:1 gluten free flour or unbleached all purpose flour
  • 1 tsp strawberry or grape jam for the tops of each muffin (Check the ingredients and make sure there’s no junk or refined sugars in your jam!)

Directions:

  1. Preheat the oven to 350 degrees and line your muffins pan with paper liners or spray with non-stick spray. Set aside for a few minutes.
  2. Prepare the flax egg in a large mixing bowl and let it rest for a few.  Get the rest of your ingredients together and measured out.
  3. Add the maple syrup, sugar, and oil and whisk until well combined and the sugars dissolve.
  4. Add the applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk until well combined.
  5. Now, add the GF flour, almond flour, and oats, and stir together well.  The batter should be thick (scoopable), not pourable.
  6. Scoop batter into the muffin tins about 3/4 full.  Top with 1 tsp of jam and 1/4 tsp of peanut butter.  Use a toothpick or end of a knife to swirl the jam and peanut butter into the jam.
  7. Bake on the center rack of the oven for 25 – 30 minutes or until a toothpick comes out clean.
  8. Let the muffins cool in the pan for 15 – 20 minutes before removing them from the pan.  These babies keep well covered at room temperature for a few days or freeze them.

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