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Closeup of the soiled tops of Peanut Butter and Jelly Muffins
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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!