World, meet Peanut Butter and Jelly Muffin.
Peanut Butter and Jelly Muffin, meet world.
You guys, I haven’t been this excited about a recipe since, I don’t even know when! I have so many things to tell you about these muffins.
For starters, they’re:
& Naturally sweetened
Not to mention, they require just 1 bowl and can be made and devoured in 1 hour flat!
It was a little touch and go with these muffins as I didn’t know how the jam would react with the batter, but they turned out beautifully! I think I audibly squealed at the first bite. They taste just like a peanut butter and jelly sandwich!
You guys are simply going to LOVE these muffins. They’re:
Tender on the inside
Loaded with PB & J
Loaded with protein (nearly 6 grams per muffin!)
How can you go wrong with a 1-bowl muffin that looks bakery-worthy?
If you try this recipe, help us out by leaving a comment and rating it! And don’t forget to snap a picture and tag it #minimalistbaker on Instagram so we can see what you bake up. Cheers, friends!
Peanut Butter and Jelly Muffins (Vegan + GF)
- 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water as original recipe is written)
- 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)
Preheat oven to 350 degrees F (196 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 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.
*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 Per Serving (1 of 12 muffins)
- Calories: 299
- Fat: 19.2g
- Saturated fat: 10.1g
- Sodium: 281mg
- Potassium: 150mg
- Carbohydrates: 28.7g
- Fiber: 2.5g
- Sugar: 13.5g
- Protein: 4.8g
- Calcium: 5%
- Iron: 5%