Almond Butter & Jam Bran Muffins

The other recipe in the running from my late-night recipe hunting? Peanut butter muffins. Except, using almond butter, of course! I still had a tiny bit left of the all-natural, unsalted kind that I wanted to use up. And after making those almond-butter cookies, I can’t get enough of almond-butter or peanut-butter baked goods! I was skeptical of ย my hunt, because as usual, I wanted it to be a nutritious good that could pass as a breakfast or a fulfilling snack. Cause I get a kick out of that. And hey, maybe I could find a recipe for a pb&j bran muffin? Not quite. But hey, since when don’t I adapt a recipe? I found one for whole-wheat peanut butter muffins, and decided to tweak it a bit.ย Here’s what I came up with! They are so. dang. addictive. Please – do no make mini-muffins. You will be popping them in your mouth every time you go near the kitchen. (I learned that lesson early-on in my baking career ๐Ÿ™‚ )

Once again, I’m going to type the recipe exactly as I made it – and make notes at the end.


1/4 c. Spelt Flour

-3/4 c. Whole Wheat Flour

-3/4 c. Wheat Bran

-2 Tbs. milled golden flax

-1 Tbs. Baking Powder

-1/2 tsp. salt

-1/2 tsp. cinnamon

-1/3 c. sugar/evaporated cane juice/stevia

-1 1/4 c. almondmilk

-1/3 c. all-natural, unsalted, unsweetened almond butter

-1 Tbs. maple syrup/honey/agave

-1 egg white

-1 Tbs. butter or buttery spread, melted

-1 Tbs. pumpkin puree/applesauce

-1 1/2 tsp. vanilla extract

-jam, preserves, or jelly of choice

-additional almond butter or peanut butter and almond milk, for glaze


1. Preheat oven to 400*.

2. Combine all dry ingredients in a large mixing bowl, including sugar.

3. In a separate, smaller mixing bowl, combine wet ingredients except for jam/jelly. It may take a bit to get the almond butter incorporated – just do the best you can. It will work out once you combine wet and dry.

4.…which you should do now.

5. Be careful not to overmix – stir just until combined. Spray 12 muffin cups well with non-stick spray (make sure you get them good!) and fill each cup half-way with the batter.

6. Line up your soldiers:

And place a dollop in the center top of the batter.

6. Top with the remaining batter – I actually got a perfect twelve medium sized muffins.

7. Bake for twenty minutes. Once baked, remove from muffin tin and allow to cool. Or just eat half of them warm – that’s a more logical thing to do, really.

Obviously, I’d already helped myself.

Serving Suggestion: Drizzle with a mixture of almond milk and/or greek yogurt and almond butter and additionalย jam or preserves.

What are my thoughts, and what would I do differently?

-Once again, I was pleasantly surprised with the outcome based on all of my changes! I tend to get nervous when baking without any white/all-purpose flour just because I’m afraid they’ll come out dense and ugly, even if they taste fine. These came out quite light, and the peanut butter and bran flavor was quite pleasing. And they smelled like heaven while baking. Yes, heaven. (p.s. good batter here, ladies. and I’m not a batter fan! hey – just had to check the spice prportions!)

They do, however, have a mild-moderately strong bran flavor (which I love) but if you’re on the fence about bran, either cut back on the whet bran and use some oat bran, or cut back on the wheat bran and use more whole wheat flour.

-Because of the wheat bran and all-natural almond butter, they are also not super sweet – you could easily get away with using your normal, slightly sweetened peanut or almond butter. Made like this, they’re fine for me, but again, I don’t like my baked goods super sweet. That and they’re fine with a dollop of additional jam.

-I used maple syrup, but I think honey would be really good too – will use that next time I think ๐Ÿ™‚ Peanut butter, banana, and honey muffins, anyone? Oh, snap.

-Don’t be afraid to use a good amount of jam in the center – I just used a tiny bit, I was nervous it’d get all oozy and messy. I’ll use more next time, though, as this wasn’t an issue.

-One last thing? You could easily do without the spelt flour. After making the scones, I just had a tiny bit left and decided to use it up ๐Ÿ™‚

Based on These nutrition facts:

-110 calories, 6g total fat, 2.5mg cholesterol, 30mg sodium, 115 mg potassium, 12.5g carbohydrates, 3.5g fiber, 4g protein (based without jam, depends on your ingredients and adjustments, too)

next time I think I’d add a nut-topping, maybe some chia seeds, more flax, or…?

just to amp it up a bit. Or try the whole peanut butter-banana-honey idea of course ๐Ÿ™‚

Sooo. I’m off for my lunch date! See you guys tonight ๐Ÿ™‚


Filed under breakfast, cooking, foodblog, health, health food, healthy living, recipe

15 responses to “Almond Butter & Jam Bran Muffins

  1. Yes – pb, banana, honey muffins! These look and sound great I am most definitely going to give them a whirl. I am a sucker for nut butter ( I am eating almond butter out of the jar as I type! ). Did you use butter or butter substitute?

    • Thank you! I’m a recent nut butter addict as well – don’t know what I was doing before I became one, though! haha.
      I just used real butter – I did cut it back to 1 T. and used applesauce for the other 1 T, rather than the 2 T it called for in the recipe I was basing measurements off of, however. I’m sure you could use butter substitute, though, or even just 2 T. applesauce or fruit puree.

      • I made homemade almond butter and am using it to make these muffins tonight! Lame, I am so excited haha! Thanks again for the recipe!

      • Yay – awesome! Let me know how it goes ๐Ÿ™‚

      • they, turned, out, awesome!! The only subs were; I had no bran so I used almond flour. (it’s moist and fibrous, it worked!), I used 2 Tbsp of applesauce, and the homemade almond butter had some coconut oil in it so it made them super moist. I made them last night at 9:00 and now, at 7:57 6 are gone. So good, I am passing the recipe on to everyone.
        Thanks again!!

      • YAY! So glad you liked them ๐Ÿ™‚ I’m always a little afraid posting recipes in case someone tries it and thinks it’s horrible or something, haha. So thanks for posting! Your subs sound great – to say I am eagerly awaiting the coconut butter I ordered a week ago would be an understatement ๐Ÿ˜›

  2. With the GLAZE!!! R U kidding here? These muffins look awesome. Love the taste of bran so you can’t get rid of me there. Love PB and Maple Syrup too. I could see how these muffins could be oh so dangerous to have around. Great pics too!!

  3. BTW: New site looks awesome!! great cosmetic upgrade ๐Ÿ™‚

  4. How delicious!! Way to make use of those jams!!
    YUM! I need to invest in some milled flax! I see it in just about every recipe!

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  7. mmm looks SO good! I am not much a chef…your chef concoctions look amazing!!!!

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