These jelly donut muffins are inspired by jelly filled donuts, but these are healthier and in muffin form! Made gluten free, dairy free and no refined sugar, they are a traditional muffin, filled with easy homemade raspberry jam and rolled in cinnamon and sugar! So technically they are jam muffins. Everyone will love them!
INGREDIENTS IN GLUTEN FREE JELLY DONUT MUFFINS
Raspberries, Fresh or Frozen
Tapioca Starch
Maple Syrup or Honey
Oat Milk or Non-Dairy Milk
Non-Dairy Butter, or Real Butter
Vanilla Extract
Coconut Sugar, or Granulated Sugar
Eggs
Baking Powder
Sea Salt
Cinnamon
SUBSTITUTIONS AND SWAPS
1. Raspberries are for the jam filling in the muffins, but you can also use strawberries or blueberries for the homemade filling. You can use any favorite jam or jelly, or even lemon curd.
2. Tapioca starch is used to gel up the homemade jam. You can also use arrowroot starch. Tapioca flour is the same thing as Tapioca Starch.
3. All Purpose Gluten Free Flour substitute has not been tested yet. A combination of almond flour and oat flour usually works in a recipe like this, but I cannot promise it!
4. Any non-dairy milk will work here. I use oat milk because it's thick and creamy without gums or sugars.
5. Any non-dairy unsalted butter will work, I use either Earth Balance Sticks or Miyoko's Butter.
6. Coconut sugar can be replaced for any granulated sugar or sweetener. I use coconut sugar because it's low glycemic and more Candida diet friendly.
7. I have not tested an egg sub, but I think two flax eggs would work (2 Tbsp ground flax mixed into 6 Tbsp warm water), or even applesauce, they'll just be a little more dense.
HOW TO MAKE GLUTEN FREE JELLY DONUT MUFFINS
(See recipe card below for full instructions and measurements)
1. MAKE THE HOMEMADE JAM. Add raspberries into a saucepan and simmer over low heat. Add in maple syrup and tapioca and let cool.
2. MAKE THE MUFFINS. Add together all dry ingredients in a mixing bowl. And mix together the wet ingredients in a separate bowl. Now add dry to wet and mix together until a smooth batter forms and no lumps remain. Spray a muffin tin with cooking spray and scoop batter in tin. Bake for 16-18 minutes.
3. ROLL IN CINNAMON SUGAR. Once muffins are cool, brush with melted butter and roll into a cinnamon and sugar mix until fully coated.
3. FILL THE MUFFINS. Poke holes in top of the muffins about 3/4" way down. Remove the muffin piece and fill with raspberry jam, either with a spoon or piping bag.
FAQ
How to properly measure flour, if not weighing?
When using measuring cups, it is important to not scoop the measuring cup into the bag of flour, it will yield too much flour and make these muffins dry. Instead, fluff the flour up and spoon the flour into the measuring up. Without packing the flour, gently level off with a knife.
Can I make gluten free jelly donut muffins also paleo?
A flour substitute to make jelly donut muffins paleo has not been tested yet. A combination of almond flour and oat flour usually works, or half almond flour half cassava flour (1 cup of each flour in this recipe), but I cannot promise it! I will revise the recipe once it has been tested.
Can I make jelly donut muffins vegan?
There is dairy free milk and vegan butter in these muffins, but an egg sub has not been tested yet. I think two flax eggs would work (2 Tbsp ground flax mixed into 6 Tbsp warm water), or even 1/2 cup applesauce, they'll just be a little more dense.
Can I use any jelly or jam for the filling?
Yes! Any jam or jelly will work if you do not want to make your own. However if you do not have any on hand, the homemade version is super easy.
Can I make these jelly donut muffins into actual donuts?
Yes! You can use a donut pan instead of a muffin pan. For the raspberry filling, I suggest to add the filling before baking. Spoon the batter halfway up the donut cavity, add a layer of jam in the center, and then add more batter on top until donut cavities are full. They will most likely bake at 12-15 minutes, a little sooner than the muffins.
Any other questions? Ask in comment box below!
OTHER TIPS AND TRICKS:
Make sure the donuts are completely cooled before brushing with butter and rolling in cinnamon and sugar, or the sugar could melt off. And the filling will become runny as well.
When using measuring cups, it is important to not scoop the measuring cup into the bag of flour, it will yield too much flour and make these muffins dry. Instead, fluff the flour up and spoon the flour into the measuring up. Without packing the flour, gently level off with a knife.
I use the top of a piping tip or a wide straw to poke holes in the muffins before filling. The hole should be 1/2" wide and go down into the muffin without poking through the bottom, to ensure it's filled with jam!
IF YOU LOVE MUFFINS, YOU WILL LOVE THESE OTHER GLUTEN FREE MUFFIN RECIPES!
