Gluten-Free Nut Butter, Banana, and Jam Muffins

Gluten-Free Nut Butter, Banana, and Jam Muffins for you today, people.

Yes, it’s Friday and I have another gluten-free muffin recipe for you for March Muffin Madness (MMM). Lisa of Pocketfuls is sharing delicious and healthy Gluten-Free Nut Butter, Banana, and Jam Muffins. Don’t they look great?

Plus, we have some more wonderful giveaway prizes!

Gluten-Free Nut Butter, Banana, and Jam Muffins from Pocketfuls

Lisa actually collaborated with her son to create this recipe. Her boys were home on Spring Break so she took advantage of her younger one’s muffin ideas! You can use any nut butter or jam per your preferences in Lisa’s muffins. Her recipe also uses almond flour and certified gluten-free oats—her favorite flour combination— and is gluten free, dairy free, egg free, and vegan.

 

UPDATE: These muffins included a small amount of oat flour. On April 4, 2023, Gluten-Free Watchdog issued a new statement, Gluten-Free Watchdog Cannot Recommend Any Brand of Gluten-Free Oats. Read the full statement here. This statement was followed by details on recent testing results of gluten-free products that contain oats., which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten.

I’m not eating any oats and I urge all of my readers who eat gluten free for medical reasons to also abstain. Some good news however; it’s easy to sub in gluten-free flour mix (I use my Two-Ingredient Gluten-Free Flour Mix) for the oat flour in this recipe!

Some of Lisa’s other gluten-free muffin recipes are:

~ Double Chocolate Zucchini Muffins,

~ Oatmeal Cinnamon Mini Muffins, and

~ Strawberry Rhubarb Muffins.

Lisa also participated in our last MMM event. You can now find that muffin recipe, delightful Banana Split Muffins here.

Before you check out Lisa’s Gluten-Free Nut Butter, Banana, and Jam Muffins recipe, please check out today’s daily giveaway below.

Gluten-Free Nut Butter, Banana, and Jam Muffins Recipe

Yield: 12 muffins

Gluten-Free Nut Butter, Banana, and Jam Muffins

Print

Lisa says: "These nut butter, banana and jam muffins are sure to be enjoyed by anyone who wants to try a long-time favourite flavour combination in a new form."

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

For the jam:

• 2 cups fresh or frozen berries (I used a combination of blueberries, raspberries, strawberries, blackberries, and dark sweet cherries)
• 1 tsp coconut palm sugar
• 1 tbsp ground chia seeds

For the muffins:

• 2 1/2 cups blanched almond flour
• 1/2 cup certified gluten-free purity protocol oats, ground
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup natural nut butter, melted (I used cashew butter)
• 2 tbsp unsweetened almond milk
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tbsp ground chia seeds mixed with 3 tbsp water (stir and let stand for a minute or two to form a gel)
• 2 medium sized ripe bananas, mashed

For the crumble topping:

• 1/4 cup certified gluten-free purity protocol oats
• 1/3 cup chopped nuts (I used cashews)
• 1 tsp coconut palm sugar
• a pinch of sea salt
• 1 tbsp natural nut butter, melted (I used cashew butter)

Instructions

1. To make the jam, pulse the fresh or frozen berries in a food processor until they break down into small pieces. Spoon the berries into a saucepan and add the coconut palm sugar. Place the saucepan over medium heat and cook the berries for about 10 minutes, stirring often. Gradually stir the ground chia seeds into the hot berry mixture. Reduce the heat to medium low and cook for another 10 minutes, continuing to stir occasionally. Remove the thickened mixture from the heat and allow it to cool slightly, then spoon the jam into a lidded glass container and place it in the fridge to continue to cool and set.
   
   If you're pressed for time and would rather not make your own jam, you can use a good store-bought version instead. The homemade jam makes these muffins especially delicious, though!
2. Preheat the oven to 350 F, and fill a 12-cup muffin tin with paper liners. To make the muffins, combine the almond flour, ground oats, baking powder, and sea salt in a large mixing bowl. Whisk together the melted nut butter, almond milk, maple syrup, and vanilla extract in a smaller bowl. Add this mixture, the chia seed gel, and the mashed bananas to the dry ingredients and stir until everything is well combined.
3. Spoon muffin batter into the prepared muffin tin so that each paper cup is just under half full. The batter will be thick, so press it down a little with the spoon so that it fully covers the bottom of each paper cup. Add a spoonful of the jam in the centre of each muffin.
4. Divide the remaining muffin batter between the twelve cups, using a spoon to spread out the batter so that the jam is covered. To make the crumble topping, combine the oats, chopped nuts, coconut sugar, and sea salt in a bowl. Drizzle the melted nut butter over this mixture, and use a fork to mix the nut butter evenly into the other ingredients. Spoon the crumble topping over the tops of the muffins. Place the muffin tin in the preheated oven and bake for 30 minutes. Remove the muffins from the oven and let them cool.

Notes

The additional time shown for the recipe is the time required to make your own jam instead of using ready-made jam, which Lisa highly recommends.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Today’s Daily Giveaway

Update: All giveaways are now closed.

~ The No Biggie Bunch Children’s Book Series (5 books, 1 winner for each) 

The No Biggie Bunch books were specifically written for children and their caregivers “for creatively coping with food allergies.” I am a huge fan of children’s books and am happy to see more books aimed at children with celiac, non-celiac gluten sensitivity, and food allergies/intolerances coming on the market. I had heard about these books previously, but only briefly so I was happy to meet Heather from The No Biggie Bunch Team back in November while attending a bloggers’ conference. We chatted about these cute books with the positive messages. I told her how pleased I was to see more children’s books dealing with food issues being published. Of course, I asked her if she’d be willing to share these books with my gfe readers and she immediately said yes! These books get outstanding reviews so I hope you’ll give them a look and enter the giveaway for them.

The books are:

~ Sports-tatic Birthday Party Book

~ Dairy-Free Dino-Licious Dig

~ Peanut-Free Tea for Three

~ Trade or Treat Halloween

~ Everyday Cool with Food Allergies

Enter to win below and remember that every comment on every post during MMM is not only an entry for the daily giveaway, but is also an entry for the Grand Prize Giveaway. Be sure to claim additional entries for that giveaway below.

Grand Prize Giveaway (1 winner for each)

Be sure to enter the overall/grand prize giveaway at the bottom of this post and come back tomorrow for another terrific gluten-free muffin recipe and another daily giveaway. Remember that commenting on every post during the MMM event gives you additional entries into the grand prize drawing, which includes:  1/2 gallon Hidden Springs Vermont organic maple syrup, USA Bakeware 12-cup muffin pan, Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!), 5-lb bag of Honeyville almond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and—the grand prize, which is sponsored by Blendtec!—a Blendtec Designer 625 with Wildside+ jar and Twister jar.

You can see the up-to-date listing of daily prizes and the complete lineup of bloggers and recipes in the kickoff post here. Be sure to come back tomorrow!

Originally published March 18, 2016; updated April 2, 2025.

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