PB&J takes me back to sticky fingers and carefree summer afternoons. It’s not just a sandwich—it’s a memory.
But let’s be real: these days, I need my peanut butter and jelly fix with a little less bread and a lot more flavor. These grain-free PB&J cupcakes are my guilt-free answer.
Soft, fluffy, and filled with jammy goodness, they bring all the comfort of the classic combo but leave the gluten behind.
I made these for my niece’s birthday party last year, and let me tell you, the kids devoured them faster than their juice boxes.
Bonus: the grown-ups couldn’t stop asking for the recipe.
Tips & Tricks
- For Extra Flavor: Toast the almond flour lightly before using to add a nutty depth.
- Make It Dairy-Free: Use coconut milk instead of almond milk if preferred.
- Jam Substitution: For lower sugar, try chia seed jam—mix fresh mashed berries with a little honey and chia seeds and let it thicken.
- Allergy-Friendly Option: Use sunflower seed butter for a peanut-free version.
Serving Suggestions
Serve these cupcakes slightly warm with a drizzle of melted peanut butter or a side of fresh berries. For a party vibe, sprinkle crushed peanuts or slivered almonds on top for a fun crunch.
Crazy Simple Grain-Free PB&J Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These cupcakes are a healthy twist on the classic PB&J, made with almond flour, creamy peanut butter, and a dollop of fresh berry jam. Perfectly moist and totally gluten-free, they’re a nostalgic treat for any occasion.
Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- ½ cup creamy peanut butter (natural, no sugar added)
- ¼ cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
- ½ cup fruit-sweetened berry jam (strawberry, raspberry, or your favorite)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the eggs, peanut butter, maple syrup, coconut oil, and vanilla extract until smooth. Stir in the almond milk.
- Blend It Together: Gradually add the wet mixture to the dry ingredients, stirring until fully combined. The batter will be thick but pourable.
- Fill the Liners: Scoop the batter into the prepared muffin tin, filling each about ¾ full.
- Jam Time: Add a small dollop (about 1 tsp) of jam on top of each cupcake and use a toothpick to swirl it slightly into the batter.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute almond butter for peanut butter if needed. Opt for your favorite low-sugar jam or make your own for a fresh flavor boost!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
