Vegan Gluten-Free Peanut Butter and Jelly Muffins

Method

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease and lightly flour it with gluten-free flour, then tap out any excess.
2. In a large mixing bowl, combine the flaxseed meal and water. Let it sit for a few minutes to form the flax eggs.
3. Add the maple syrup (or agave), coconut sugar, and oil to the bowl. Whisk vigorously until the sugar crystals are dissolved and the mixture is well combined.
4. Incorporate the applesauce, peanut butter, sea salt, baking soda, baking powder, and apple cider vinegar. Whisk until everything is smoothly incorporated.
5. Pour in the almond milk (or water) and whisk again to ensure it's fully blended into the batter.
6. Finally, add the gluten-free flour blend, almond meal, and rolled oats. Stir or whisk gently until just combined. The batter will be very thick, suitable for scooping rather than pouring.
7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Top each with approximately 3/4 tsp of strawberry jam and 1/4 tsp of additional peanut butter. Use a toothpick to gently swirl the toppings, being careful not to let the jam get too close to the edges of the muffin cup to prevent excessive browning.
8. Bake in the center of the preheated oven for 26-32 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Avoid testing in a jam-heavy spot, as residual moisture might give a false impression.
9. Allow the muffins to cool in the tin for 20 minutes. This allows them to continue baking and firm up. Gently loosen the edges with a butter knife and carefully lift them out to cool completely on a wire rack. They will be quite tender when warm, so patience is key.
10. Once completely cooled, store the muffins in an airtight container at room temperature for several days. For longer storage, freeze them.