Peanut Butter and Jelly Muffins (Vegan + GF)
User Reviews
4.9
Peanut Butter and Jelly Muffins (Vegan + GF)
Description
This muffin recipe replaces traditional eggs with flax eggs made from flaxseed meal and water, supporting vegan and gluten-free needs. Coconut oil and applesauce add moisture, while peanut butter delivers richness and flavor intertwined with the sweet profiles of maple syrup and coconut sugar. Baking soda, baking powder, and apple cider vinegar provide leavening and tenderness.
Dry ingredients include gluten-free rolled oats, almond meal, and a gluten-free flour blend, creating a sturdy yet soft crumb texture. The thick batter is portioned into muffin tins and topped with strawberry jam and a small dollop of peanut butter, swirled carefully to create pockets of fruit and peanut flavor throughout the baked muffins.
These muffins work well for breakfast, snacks, or lunchbox treats, offering a peanut buttery sweetness balanced by the fruit jam. The recipe notes variations in gluten-free flour blends and topping options, accommodating dietary preferences and flavor variations.
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/4 cup maple syrup sub honey if not vegan, or agave nectar
- 1/3 cup coconut sugar (or sub cane sugar)
- 1/4 cup coconut oil melted; or grape seed oil, or olive oil
- 3/4 cup applesauce unsweetened
- 1/2 cup peanut butter + more for topping, salted, creamy or crunchy
- 1/4 tsp salt sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup almond milk unsweetened, or water
- 3/4 cup gluten-free rolled oats
- 1/2 cup almond meal
- 3/4 cup gluten-free flour blend if not gluten-free, sub whole-wheat pastry or unbleached all-purpose
- 8-9 tsp strawberry jam (look for naturally sweetened to keep these refined sugar-free)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
- Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
- Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
- Add almond milk and whisk again to combine.
- Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.
- Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
- Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).
- Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!
- Will keep covered at room temperature for several days. Freeze for long-term storage.
Notes
- Use a gluten-free baking blend like Bob’s Red Mill 1:1 or a preferred mix; results may vary slightly with different blends.
- Consider adding a crumble topping adapted to be gluten-free and vegan for added texture and flavor.
- Both coconut oil and vegan butter can be used for the fat component depending on preference.
- Nutrition calculations are estimates based on using coconut oil and almond milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1muffins | |
| Calories | 299 | 15% |
| Carbohydrates | 28.7g | 10% |
| Protein | 4.8g | 10% |
| Fat | 19.2g | 30% |
| Saturated Fat | 10.1g | 51% |
| Polyunsaturated Fat | 1.75g | 10% |
| Monounsaturated Fat | 3.53g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 281mg | 12% |
| Potassium | 150mg | 3% |
| Fiber | 2.5g | 10% |
| Sugar | 13.5g | 27% |
| Vitamin A | 11.05IU | 0% |
| Vitamin C | 0.15mg | 0% |
| Calcium | 47.62mg | 5% |
| Iron | 0.82mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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