These fun gluten free muffins have a surprise filling of SunButter and raspberry jam! A healthy buckwheat muffin is layered inside with a fun and delicious center.
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
A Healthy Gluten Free Muffin Recipe
One of my readers’ favorite recipes on Sunkissed Kitchen is my Buckwheat Blueberry Muffin recipe. The healthy muffin base is made from buckwheat and almond flours, and they have just the perfect light sweetness.
I’ve had the idea of stuffing them with jam for a long time, and when I was digging my spoon into a jar of SunButter and then raspberry chia jam last week (don’t judge!), I knew the combo of the two would be a magical muffin filling.
Ingredients for SunButter Stuffed Muffins
- Buckwheat groats, which are blended into a fine flour. I don’t recommend buying premade buckwheat flour, or using toasted buckwheat groats, which will result in a sandy, strong tasting baked food. Use only raw groats here.
- Almond Flour
- Baking Powder & Salt
- Coconut Sugar and Maple Syrup
- SunButter No Sugar Added
- Raspberry Chia Jam (or sub your favorite jam here!)
How to Make Nut Butter / Seed Butter & Jam Stuffed Muffins
These muffins are really easy to make — but they take a little planning in order to make the nut butter and jam centers look nice!
I used a mini silicone muffin pan to make the “cores” for these muffins, and it worked beautifully.
- Start by mixing SunButter No Sugar Added with a little coconut oil, maple syrup, and coconut milk powder. Coconut flour will work here as well, but it’s a bit more dry than using the milk powder. This ingredient just helps the SunButter freeze so it easily pops out of the muffin tin.
- Use a mini silicone muffin pan, and add about a tablespoon of the SunButter mixture. Using wet fingers, press it down into an even layer. Add a tablespoon of raspberry chia jam over the top. Freeze for at least an hour.
- Prepare the muffin batter by first mixing together the dry ingredients, and this whisking together the wet in a smaller bowl. Mix the two together, being careful not to over mix.
- Line a muffin tin with parchment paper liners, and then add 1 tablespoon of the muffin batter. Add the frozen nut/seed butter and jam “core”, and then top each one with another tablespoon of muffin batter.
- Bake the muffins for about 28-30 minutes, and then allow to cool.
- Enjoy warm. These muffins are great stored in the refrigerator for up to a week, but we prefer them slightly warmed in the toaster oven before enjoying!
Enjoying these Healthy Gluten Free Muffins
This buckwheat muffin recipe is a great base recipe to create your own masterpiece! I almost added chocolate chips to the batter here (wouldn’t mini dark chocolate chips be awesome?!), but wanted the SunButter and Raspberry Jam to really shine in the photos!
I highly recommend picking up a jar of SunButter No Sugar Added to use for this recipe. I can have other nuts, but I just love the flavor and texture of SunButter, and it’s definitely become my go-to choice.
Plus, it’s a great choice if you’re feeding kids, because nut and peanut allergies are so common! SunButter is made from sunflower seeds, so is safe for allergy sufferers.
I like the No Sugar Added variety, because I can add the types of sweeteners I like to use, and can control the sweetness of my baked goods. It’s lightly salted (which is awesome!), but there is also an Organic SunButter that is 100% sunflower seeds, no sugar or salt, if that’s more your speed.
Don’t want to spend the time making a batch of this INCREDIBLE Raspberry Chia Jam (date sweetened!)?
Use one of these other options:
- Add 3 banana slices to the top of each layer of SunButter.
- Use a favorite jarred jam or jelly that you have on hand.
- Add straight frozen berries — blueberries, raspberries or strawberries, on top of each nut butter layer.
- Add the SunButter Fudge from this recipe instead of the SunButter layer! Oooh, I really like this idea.
- Sprinkle some mini chocolate chips into the batter to amp these up even more!
Gluten Free Muffins with SunButter and Jam Filling
- 1 banana ripe
- 3 eggs
- 6 tablespoons butter melted
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla
- Prepare the SunButter and Jam filling by first mixing the SunButter, melted coconut oil, maple syrup, and coconut milk powder together. The coconut milk powder is optional, but helps the SunButter more easily come out of the mini muffin tin.
- In a silicone mini muffin pan, divide the SunButter mixture evenly. Use wet fingers to press it down into an even layer.
- Add 1 tablespoon of raspberry chia jam to the top of each SunButter Layer. Freeze the SunButter and Jam for at least 1 hour.
- Preheat oven to 350º F.
- Prepare the muffin batter by first adding the dry ingredients to a large bowl and whisking to combine well.
- In a medium sized bowl, add the banana, and mash well with a fork. Add the rest of the wet ingredients to the bowl, and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined, being careful not to over mix.
- Line a muffin tin with parchment paper liners, and then add 1 tablespoon of muffin batter to each cavity. Pop out a SunButter and Jam core from the mini muffin pan, and put in the center of each muffin paper. Top each SunButter and Jam layer with another tablespoon of batter.
- Bake for 28-30 minutes. Because of the frozen core, these will take longer to bake than a typical muffin. Remove them from the oven when the tops are just starting to brown and look fully baked.
- Serve these warm. Store them at room temperature for up to 3 days, or refrigerated for up to a week. We love these reheated in the microwave or toaster oven.