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Almond Butter and Jelly Muffins

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5 from 3 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


  • 1 cup (120 g) whole wheat pastry flour*
  • 1 cup (80 g) old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/4 cup (80g) liquid honey
  • 2 tbsp (25 g) coconut palm sugar**
  • 2 tsp vanilla extract
  • 23 Tbsp (3045 ml) your favourite jam
  • 12 Tbsp (1632 g) nut/seed butter


  1. Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, and baking soda. Set aside.
  3. In a separate bowl, lightly beat the egg a few times until the yolk breaks. Whisk in the yogurt, honey, sugar, and vanilla. Add the wet ingredients to the dry ingredients, mixing gently until just combined.
  4. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Top each muffin with 1/2 tsp of jam and 1/4 tsp of almond butter, and use a toothpick to swirl them around. Try not to bring the jam too close to the edge, or it’ll melt and burn on the side of the pan.
  5. Bake for 17-19 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.


* You can also use all purpose flour or a mix of 1/2 cup (60 g) all purpose and 1/2 cup (60 g) of whole wheat flour. ** You can also use regular brown sugar.

  • Prep Time: 10 mins
  • Cook Time: 20 mins