Chocolate PB + Jam Muffins
Recipe type: Muffins, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 regular muffins
  • 1½ cups gluten free all purpose flour*
  • ¼ cup cacao powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp Himalayan pink salt
  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 2 large eggs, room temperature
  • ½ cup peanut butter
  • 1 tsp vanilla extract
  • ¾ cup almond milk or any thin dairy free milk of choice
  • Store bought strawberry jam or use my homemade strawberry chia jam recipe
  1. Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
  2. In a small mixing bowl, combine flour, cacao, baking powder, baking soda, cinnamon and salt and mix well. Set aside.
  3. In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
  4. Add eggs, peanut butter and vanilla. Beat on medium speed for 10-15 seconds or until light and fluffy, scraping down the sides when needed whilst beating.
  5. Add dry flour mixture into creamed mixture. Beat again until just combined. Do not over-mix.
  6. Pour in milk, beat until well combined and mixture forms a soft muffin batter.
  7. Spoon approx. 2 tablespoons worth of batter into each muffin liner.
  8. Dollop approx. 1 tablespoon of jam onto the centre of each batter.
  9. Top with more batter, approx. 2-3 tablespoons or to cover the jam and the liners are filled ⅔ of the way up.
  10. Spoon a little more jam on the top of each, swirling it through the batter with a small toothpick.
  11. Bake for 15-18 minutes or until a skewer inserted into the middle comes out clean and the tops of the muffins spring back when touched.
  12. Cool in pan for 5 minutes.
  13. Remove and transfer to a wire rack to cool completely.
  14. Serve and Enjoy.
Store muffins in an airtight container, in the pantry, for 2-3 days.
*I use Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
Recipe by Wholesome Patisserie at