4.9 from 192 votes
Peanut Butter and Jelly Muffins (Vegan + GF)
AMAZING PB&J Muffins that are tender on the inside and so flavorful. Just 1 bowl required, naturally sweetened, and entirely vegan and gluten-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 muffins
Calories: 299 kcal
Course:
Breakfast , Snacks
Cuisine:
Vegan
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup coconut sugar (or sub cane sugar)
- 1/4 cup melted coconut oil, grape seed oil or olive oil
- 3/4 cup unsweetened applesauce
- 1/2 cup salted creamy or crunchy peanut butter (+ more for topping)
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup unsweetened almond milk 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.
Cup of Yum
Notes
- *I used Bob’s Red Mill 1:1 GF Baking Blend, but you could also use my go-to gluten-free mix or another blend with varied results. *I think adding a crumble top to these would be fun! Find the crumble recipe here and swap the flour for gluten-free, as well as the cane for coconut, brown or muscovado! Both coconut oil and vegan butter will work fine.*Nutrition information is a rough estimate calculated using coconut oil and almond milk.
Nutrition Information
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
Monounsaturated Fat
3.53g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
281mg
(12%)
Potassium
150mg
(4%)
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%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 299
% 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.