Vegan Peanut Butter and Jelly Muffins

Peanut butter and jelly is such a classic combination and tastes even better in these Vegan Peanut Butter and Jelly Muffins. They are easy to mix together and bake off for breakfast or a snack.

The centers are filled with jelly as well as a jelly swirl on the top for all that berry goodness.

Ingredients needed to make these Vegan Peanut Butter and Jelly Muffins:

• Almond milk
• Flaxseed meal
• All purpose flour
• Almond flour
• Baking powder
• Baking soda
• Pinch of salt
• Coconut sugar or brown sugar
• Maple syrup or honey
• Coconut oil
• Peanut butter, I prefer all all natural
• Strawberry chia jam or naturally sweetened jam

Substitutions for these Vegan Peanut Butter and Jelly Muffins:

• Almond milk, its my favourite plant baste milk to use in baking. You can substitute for another plant based milk or for non vegan, normal milk can also be used.
• Flaxseed meal to help these muffins stay together. You can also substitute with chia seeds.
• All purpose flour, can be substituted with white wholewheat flour or gluten-free flour for baking to make these muffins gluten-free.
• Almond flour, you can substitute with another nut meal or flour
• Coconut sugar, can be replaced with light brown sugar. That will make the muffins a little sweeter.
• Maple syrup, agave syrup or other liquid sweetener can also be used. For non vegan you can use honey.
• Coconut oil, you can use any neutral tasting oil instead of the coconut oil.
• Peanut butter, I prefer to use all all natural smooth peanut butter. If you like crunchy peanut butter that works too! These are Peanut butter and jelly muffins, but if you have a peanut allergy you can replace with another nut butter or sunflower butter. My recipe for homemade Pecan Almond Butter also works very well in these muffins.
• Strawberry chia jam or naturally sweetened jam. I prefer strawberry or raspberry but feel free to use your favourite.

How to make these Vegan Peanut Butter and Jelly Muffins:

First, make sure you have the ingredients measured and ready. Line a muffin pan with paper liners. Mix the almond milk and the flaxseed, let the mixture sit for 10 minutes. Then mix in the maple syrup, coconut oil, peanut butter and sugar. Add the flour, almond flour, baking powder, baking soda and pinch of salt, mix well.

Divide half the batter into the prepared muffin pan. Add 1 teaspoon jam in the center and then top with the remaining batter. Top each muffin with 1 teaspoon jam. Use a toothpick to swirl the jam into the top of the batter. Be carful not to go too deep or you will swirl the inside of the muffin as well.

Bake these muffins for about 18-22 min depending on your oven. Check that a stick comes out clean when inserted in the middle of the muffin.

Let the muffins cool completely before removing them from the muffin pan. Remember that these are vegan muffins so they can be a little delicate before they are cooled.

More vegan muffins recipe you might like:

Healthy Apple Muffins

Vegan Peanut Butter Cups Muffins

Vegan Oreo Cupcakes

Storage

Store these muffins in an airtight container in room temperature for 3 days, or in the fridge for 5 days.

For long-term storage, you can freeze the muffins in an airtight container or plastic bag for up to 3 months.

If you want the sensation of a fresh baked muffin, you can reheat them in the microwave for a few seconds. Just be carful not to heat them too long or they will become dry and over cooked. You can also slice and toast them for some crispy edges.

Hope you enjoy these muffins as much as I do!

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!

Print

Vegan Peanut Butter and Jelly Muffins

Peanut butter and jelly is such a classic combination and tastes even better in these Vegan Peanut Butter and Jelly Muffins.

Ingredients

• 1 cup almond milk
• 1 tablespoon flaxseed meal
• 1 ¼ cups (180g) all purpose flour
• ½ cups (60g) almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt
• ½ cup coconut sugar or brown sugar
• 3 tablespoon maple syrup or honey
• ¼ cup coconut oil melted
• 5 tablespoon peanut butter
• ½ cup naturally sweetened jam or homemade chia jam

Instructions

1. Start by preheating the oven to 180C (350F) and line muffin pan with paper liners. Lightly brush them with coconut oil.
2. Mix the almond milk and the flaxseed, let the mixture sit for 10 minutes. Then mix in the maple syrup, coconut oil, peanut butter and sugar. Add the flour, almond flour, baking powder, baking soda and pinch of salt, mix well.

3. Divide half the batter into the prepared muffin pan. add 1 teaspoon jam in the center and then top with the remaining batter. Top each muffin with 1 teaspoon jam. Use a toothpick to swirl the jam into the top of the batter.

4. Bake for about 18-22 min depending on your oven. Check that a stick comes out clean when inserted in the middle of the muffin.
5. Let the muffins cool completely before removing them from the muffin pan. Remember that these are vegan muffins so they can be a little delicate before they are cooled.
6. Store in an air tight container for 4-5 days.
7. Enjoy!