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AB and J Muffins

Using almond butter instead of peanut, these AB and J muffins offer the same flavor as the classic sandwich but in a gluten-free, dairy-free snack.
Almond butter and jam muffins.
  • Makes 10 servings
  • Prep Time 10 minutes
  • Cook Time 25 minutes


  • 3 tbs. flaxseed
  • 6 tbs. water
  • 2 overripe bananas, mashed
  • 1 cup almond butter
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 tbs. stevia (optional)
  • 1/2 cup raspberries


Preheat the oven to 375 degrees F. Grease a muffin tin with cooking spray.
Combine the flaxseeds and water in small bowl and let sit for five minutes. Meanwhile, combine the bananas, almond butter, sea salt, baking soda, vanilla extract, and stevia (if desired) in medium bowl and stir to combine. Fold in the flaxseed mixture and raspberries.
Fill each muffin cup until it's halfway full. Bake for about 13 to 15 minutes, until the edges are brown.
Let cool for 10 minutes. Store in an airtight container for up to one week.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 205
% Daily Value*
Total Fat 15g
Total Carbohydrates 12g
Dietary Fiber 5g
Sugars 4g
Protein 6g
* Percent Daily Values are based on a 2000 calorie diet.

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