I know peanut butter and jelly is usually all the rage, but have you ever combined almond butter & strawberry together?! If not, it’s about time you do.
Somehow strawberry + almond butter has become one of my favorite combos to put in overnight oats, to slather on toast in the morning, and now to combine in these beautiful strawberry kissed almond butter muffins. You know you want one…
Strawberry kissed with Bonne Maman INTENSE Fruit Spreads
This recipe comes to you in partnership with Bonne Maman, one of my favorite brands of all time. They make the BEST fruit spreads and preserves of all freakin’ time and today I’m excited to introduce you to their Bonne Maman INTENSE Fruit Spreads line, which is made with more fruit and 39% less sugar than regular preserves. Whoo hoo!
If you’ve had Bonne Maman, you know about the high-quality flavor and taste that I’m talking about — after one bite, it’s clearly evident thanks to the high-quality ingredients.
The reason their preserves and now, fruit spreads, have always been so incredible is because they’re made with simple, natural ingredients for homemade taste: whole fruit, sugar, lemon juice and fruit pectin. THAT’S IT!
Plus hello, cutest jars EVER.
Ingredients in almond butter muffins
These almond butter muffins are packed with nourishing ingredients, made in one bowl and contain 6g protein per muffin! In addition, they happen to be both gluten free and dairy free. Here are the ingredients you’ll need:
- ripe bananas (the ones with brown spots are best)
- creamy, natural almond butter made with just almonds + sea salt (or you can use natural peanut butter)
- pure maple syrup
- oat flour (you can easily make your own!)
- baking powder
- Bonne Maman INTENSE Strawberry Fruit Spread
Tips for making these almond butter muffins
- Make sure your almond butter is drippy and natural, meaning that the only ingredients are almond butter and salt.
- Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
- I haven’t tried this recipe with flax eggs or an egg replacer, but please let me know in the comments if you do and how they turn out.
- Easily make your own oat flour at home so you don’t have to blend it. It literally only takes minutes!
How to make your own oat flour for muffins
Good news, you can easily make your own oat flour right at home to use in this muffin recipe. Check out my tutorial with all of my best tips & tricks. So easy! For this recipe, you’ll most likely need at least 1 heaping cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
How to store & freeze these muffins
Store muffins on the counter in an airtight container for a day, then transfer to the fridge. If you want to freeze the muffins, allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
I hope you love these beautiful almond butter muffins that are swirled and kissed with Bonne Maman INTENSE Strawberry Fruit Spread. I just put a batch in the freezer for Tony and I during our sleepless nights with our babe! 🙂
If you make these, be sure to rate the recipe & leave a comment below — I appreciate it. xo!
Strawberry Kissed Almond Butter Oatmeal Muffins
Amazing almond butter muffins kissed with sweet strawberry flavor thanks to Bonne Maman INTENSE Strawberry Fruit Spread. These gluten free almond butter muffins are made with oat flour, naturally sweetened and perfect for an on-the-go protein packed breakfast for the new year!
- Wet ingredients:
- 1 cup mashed ripe bananas (about 2 large or 3 medium ripe bananas)
- ¾ cup natural creamy drippy almond butter or peanut butter (just almonds and salt)
- 2 large eggs
- ¼ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 cup gluten free oat flour* (you can make your own -- see notes section)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Bonne Maman INTENSE Strawberry Fruit Spread, divided
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent muffins from sticking to liners.
In a large bowl, mix together the mashed bananas, almond butter, eggs, pure maple syrup and vanilla extract.
Next stir in oat flour, baking powder and salt until smooth. Evenly divide batter into muffin liners. Add 1 teaspoon of Bonne Maman INTENSE strawberry fruit spread on top of each muffin. Use a butter knife to gently swirl the strawberry fruit spread into the batter, just a few times. Don’t over swirl.
Bake 22-27 minutes or until toothpick comes out slightly clean or with just a few crumbs attached. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins. These are delicious with extra almond butter on top or a smear of butter + a little sea salt.
You can easily make your own gluten free oat flour by simply placing certified gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour. This usually takes about 1-2 minutes.
How to store & freeze these muffins: store muffins on the counter in an airtight container for a day, then transfer to the fridge. If you want to freeze the muffins, allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
This recipe is sponsored by Bonne Maman. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible!
I have a son with an egg allergy so I will try these with a replacement and report back! Hope you are feeling well and baby boy is here or on his way soon! My boys were both 5 days late, I understand the anticipation and bordem! Sending lots of good to you ✨
Let me know how they go! And thanks so much, Maria 🙂 we’re very excited!
I know what I’m doing with my ripe bananas tomorrow! This looks delicious.
They’re amazing! Hope you love them 🙂
Could you make your printable recipes include a photo. When I print the recipe, the photo is never part of it. I rarely make a recipe without a photo included. And I love your recipes. Is this possible?
Thank you for the feedback! We’ll be sure to look into it 🙂
Hi! Can you use all natural, drippy, peanut butter in place of almond butter? PB&J Muffins?!
could I use applesauce instead of bananas? My husband cannot eat them r do you have a recommendation? Thank You
I haven’t tried it but it might work! Not 100% sure. I suggest 1 cup applesauce if you do give it a try.
I just made these this morning. Very yummy and not too sweet which I like. So delicious warm from the oven. Only issue was the jelly did run off a bit while baking and made for a messy muffin tin. Might try to swirl it better right in the center next time. Will definitely make these again.
The perfect snack! I’d recommend swirling it just slightly right in the center to help with that 🙂
I made these this morning and they are delicious and I feel good giving them to my 3 year old given that they have healthy fats and fiber and not a lot of sugar. These will be a part of our regular rotation for sure!
Absolutely! Such a great snack or breakfast 🙂
Made these yesterday and boy are they amazing! Once again, your recipe passed the “hubby test”. Thanks Monique!
Love it! So happy to hear that 🙂
Super sweet and delicious! I used TJ’s organic raspberry fruit spread, added hemp seeds for nutritional boost, and baked in mini muffin tin for 14 minutes and yummmmmerzzzz!!! Delicious and will definitely be making again! A little too sweet for my taste so may halve the maple syrup next time but truly delicious as-is! Oh- if using mini muffin tin, swirl with a toothpick bc a knife is too big. 😉 THANKS AGAIN for another awesome recipe! God bless 🙌🏻😋💕
Delicious! Great idea to do mini muffins (and to use a toothpick!)
These are so good! I used homemade strawberry preserves on half and fruit-sweetened raspberry jam on the other half. Otherwise followed all ingredients as written and they turned out perfect. Husband and 2 year old approved, too!
Delicious! So happy everyone enjoyed 🙂
These were delicious, maybe a pinch dry which may be my fault. I may have over-mixed. I did use slightly less sweetener and slightly less jam. In spite of being a pinch dry it hasn’t stopped me from eating 3 in the past two days 🙂 Just make them, you won’t regret it.
Glad you enjoyed regardless! Such a great snack or breakfast.
Didn’t have any bananas so I did 1/2 cup apple sauce and 1/2 cup greek yogurt. Added a few TBSP of coconut sugar to add back some of the sweetness lost from the lack of banana! Came out great!
Perfect! Glad those swaps worked out well.
These muffins were delicious! I made 16 and my family ate all 16 within less than 24 hours! I used reusable silicone liners which made taking the muffins out super easy! No sticking!
Such a great snack! I’m glad everyone loved them 🙂 and great tip with the liners!
These muffins are so tasty 😋 and easy to make! They freeze well too.
Absolutely! Glad you enjoyed!
Made a batch of these yesterday and I’m not a baker! But, these were incredibly easy to prepare especially when I already had all the ingredients on hand. Thank you for sharing your awesome recipes and your very helpful tips ranging from substitutions to how to store and reheat any leftovers. Your posts have rapidly taken over my Pinterest account!!! My family has loved everything out of our kitchen that originated in yours!! Please keep the posts coming and I will keep making them. Cheers to your health!!!
Amazing!! So happy to hear that 🙂 plenty more recipes to come!
These muffins are absolutely delicious!!! I didn’t have quite enough almond butter left, so I used a little peanut butter as well, but that was really the only modification. So good and so easy!
Perfect! Glad you loved them!
Looks delicious! Can you use almond or coconut flour?
Love these muffins! Super moist, flavourful, and so easy to make.
So happy to hear that!
Would applesauce substitute well for the banana?
I haven’t tried it but let me know if you do!
I loved these muffins! I was too lazy to make more oat flour, so I used about 1/4 cup of almond flour to supplement the oat flour I had. I also used about 1 cup of fresh diced strawberries instead of jam. I will definitely be making these again for me and my kiddos!
I’m glad that worked out well! Such a great snack 🙂
These are delicious and so fun! Make them 🙂
Glad you loved them!
This might sound obvious, but this was a lot more banana-y than I expected. It was more like a banana bread with almond butter and strawberry jam swirled on top. Anyway – I made this in a loaf, and it didn’t rise much (possibly I made an error along the way). I used 1/2 cup cinnamon almond butter because that’s all I had on hand, and I didn’t find the loaf was dry or otherwise miss the last 1/4 cup. The amount of jam is perfect and moistens each bite with the right amount of strawberry. You could definitely use other jams that you have on hand!
The missing almond butter may have contributed to the rise/texture, but glad you enjoyed! And yes, feel free to use your favorite jam flavors 🙂
These are delicious! I let my 3 year old pulse the oats into a flour so they didn’t quite break down all the way. The muffins still worked out really well though and almost like a really soft oatmeal cookie!
Fun in the kitchen! Glad they were a hit 🙂
Just made these as part of my meal prep. I made my own oat flour (super easy) then I didn’t have strawberry jam so instead I diced up actual strawberries and tossed in each cup before baking. Baked at 350 for 20 mins. They turned out great! Next time I will test using flax egg to see how that works.
Awesome!! Fresh strawbs would be so good in here. Glad you loved them!
These are my husbands favorite muffins. I have several AK muffins in rotation, but my husband loves these the most. I prefer to use raspberry spread instead of strawberry but both are delicious! These are delicious and don’t last long in our home.
So happy to hear that! Raspberry sounds delicious in these, too. Such a great breakfast or snack.
Wow! Just made these this morning- Used a Nut Seed butter from Costco and homemade raspberry chia seed jam I had in my fridge, and used local Quebec honey instead of maple syrup. Baked for 22min, perfection! My 2.5 yr old and husband love them! I would say more of a dense muffin, but delicious! and nutrient packed! perfect combo. I would reduce the sweetness (personal preference) because if your bananas are really ripe (mine were super ripe) I think you wouldn’t need as much, I’ll try it out next round !
Thanks so much, Melina. SO glad you and the fam are loving this recipe!
These were delicious! One of my sons is gluten sensitive and loves muffins so I am always on the lookout for great recipes. He and our whole family loved them! They are so good when warm fresh out of the oven.
The jelly I used was pretty firm so it did not swirl very good but they still turned out super delicious! Will definitely make these again.
Aw yay! Glad these are a hit for the whole family ❤️
WOW so yummy!!!! I loooveeeee the peanut butter! I replaced the egg with 2 chia eggs and it was great (2 Tbsp chia seeds + 5 Tbsp water) – with the price of eggs these days I do that as often as I can in baked goods and muffins always come out well. As another commenter said, I also replaced the jam with a cup of diced strawberries. Next time I would add even more. With the fruit, it barely needs more sweetener if you prefer less sweet treats. I may omit the honey next time completely and just add more banana. This recipe is hands down a keeper!!!!!
Ahh excellent! So glad this recipe turned out great for you and that you’re loving it 🍓
absolutely love all your recipes… my family raves about all the goodies made from here. was just wondering whether using almond extract instead of vanilla would taste alright and whether chopped up frozen strawberries could be used through the batter instead of the strawberry jam preserve?
just wondering if I used almond extract instead of vanilla whether it would taste alright and whether I could used chopped frozen strawberries through the batter instead of strawberry jam preserve?
Almond extract should work. I wouldn’t recommend frozen strawberries, they will put additional water into the batter while baking and cause the muffins to be soggy. let me know how it turns out!