Single serve recipes are always my favorite. one, because I don’t like sharing, two, because there is no waste involved, and three, they are always handheld and easy to eat! This SINGLE SERVE PB&J MUFFIN hits all of these checkmarks. Not to mention, it is a childhood favorite flavor, elevated into a dessert. Gluten, dairy and refined sugar free, you definitely need to add this quick and simple muffin to your “to-bake” list!
If you want to use all of the ingredients I used, they are all linked below, and can be found on my Amazon shop page!
Yield: 1
Single Serve PB&J Muffin
Your favorite childhood snack or lunch in MUFFIN form!
Prep time: 5 MCook time: 20 MTotal time: 25 M
Ingredients:
For the Muffin
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 egg
- 2 tbsp almond flour
- 1 tsp baking powder
- Jelly filling of choice ( I used my homemade raspberry jam – ingredients below)
For the Jam
- 1/4 cup raspberries
- 1/2 tbsp monkfruit
Instructions:
- Preheat the oven to 350 degrees.
- In a medium bowl, combine peanut butter, maple syrup and egg together.
- Once combined, add in the flour and baking powder and stir to combine.
- Pour 1/2 the batter into a lined muffin tin.
- Add jelly on top of first half of batter.
- Top jelly with the remaining batter.
- Bake in the oven for about 20 minutes or until cooked through.
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