Peanut Butter and Jelly Muffins (Vegan + GF)

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Plate of our delicious 1-Bowl PB&J Muffins for a gluten-free vegan dessert

World, meet Peanut Butter and Jelly Muffin.

Peanut Butter and Jelly Muffin, meet world.

Stirring wet and dry ingredients together for our delicious gluten-free vegan PB&J Muffins

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.

Muffin tin filled with our delicious PB&J Muffins recipe

For starters, they’re:

& Naturally sweetened

Not to mention, they require just 1 bowl and can be made and devoured in 1 hour flat!

Using a toothpick to make a swirl of peanut butter and jelly
Plate of vegan, gluten-free, and naturally sweetened PB&J Muffins

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!

Stack of our delicious 1-Bowl PB&J Muffins recipe

You guys are simply going to LOVE these muffins. They’re:

Tender on the inside
Loaded with PB & J
Perfectly sweetened
Seriously substantial
Loaded with protein (nearly 6 grams per muffin!)
& Simple!

How can you go wrong with a 1-bowl muffin that looks bakery-worthy?

Stack of our healthy, gluten-free, vegan PB&J Muffins recipe

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!

Close up shot of a muffin dripping with delicious peanut butter and helly

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!
Author Minimalist Baker
Stack of Vegan PB&J Muffins with the top one having a bite removed and jam and peanut butter dripping down it
4.92 from 62 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  • 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.



*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 (1 of 12 servings)

Serving: 1 muffins Calories: 299 Carbohydrates: 28.7 g Protein: 4.8 g Fat: 19.2 g Saturated Fat: 10.1 g Polyunsaturated Fat: 1.75 g Monounsaturated Fat: 3.53 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 281 mg Potassium: 150 mg Fiber: 2.5 g Sugar: 13.5 g Vitamin A: 11.05 IU Vitamin C: 0.15 mg Calcium: 47.62 mg Iron: 0.82 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, the next best option would be cashew flour or another nut or seed meal. Hope that helps!

  1. Jacquelyn says

    Love your recipes! This was delicious! Apparently my muffin tins didn’t make it when I moved, so I put this in a loaf pan. Had to increase the cooking time, obviously, and lower the temp. It was really scrumptious! I’m allergic to eggs so I just love that you have so many recipes that accommodate my GF egg free diet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Jacquelyn! We’re so glad our recipes are helpful! xoxo

  2. April says

    I’ve made these many times, and they are delicious. My 10-year-old, however, isn’t crazy about the texture of the oats. Do you think the muffins would be okay if I left them out? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, April! Thank you for sharing! We’d suggest blending them up slightly in a food processor. If you leave them out, the texture will likely be a bit too moist unless reducing the amount of almond milk/water. Hope that helps!

  3. Tammy says

    I made a modified version of your recipe.
    I wanted less sweetness, the end result of my modified recipe and your recipe was moist, fluffy and not sweet at all. But what surprised me was that the muffin baked at 350 for 24 minutes tasted mildly burnt.
    So I will make another new recipe. Bake at 350 for 18-20 minutes or 325 for 25 minutes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, since the texture was good, we’re hesitant to say reduce the bake time, but you could try it! Is it possible you were using a dark roasted peanut butter and that caused the burnt taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, you would replace the 2 Tbsp flaxseed meal and 5 Tbsp water with 2 small eggs. We haven’t tested this recipe with eggs, but we think it should work! Let us know how it goes!

  4. Christina says

    I am not gluten free and so used a mix of white and whole wheat flour in place of the almond meal and gluten free flour. The muffins came out great! I’m definitely saving this recipe. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Christina!

  5. Anna says

    I used 1/2 teaspoon jelly and I really wished I would have used more. The flavor is definitely more earthy than sweet, so the jelly on the top would have been soo good. These came out nice and moist and delicious.

  6. Jaime says

    These were excellent. I quickly made some chia jam by mixing 2 c. melted berries with 2 Tbsp chia and half a lemon. I subbed with ingredients I had around…Instead of GF flour I used an extra 1/4 c. almond flour, 1/4 c. Cassava flour, and 1/4 c. Sorghum flour with 1 Tbsp of tapioca starch. I only used 2 Tbsp maple syrup and 1/4 cup sugar and the muffins were plenty sweet for me. Cooked the full amount of time. Anyways, wonderful recipe. My kids loved them too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Smart! We’re so glad everyone enjoyed them! Thank you for the lovely review and for sharing your modifications, Jaime! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sasha, we haven’t tried that and aren’t sure the texture would be as nice. Alternatively, you could make this similar recipe in cake pans. Hope that helps!

  7. Ingrid says

    I loved these! I didn’t have enough applesauce so topped up with mashed banana & it worked out great :-) Moist, soft, delicious!

  8. Jasmina says

    These muffins are so so good!!!
    I used honey since I had a lot of it, and white spelt flour instead of gluten-free mix, turned out great! They’re juicy, definitely not dry, wholesome and jummy!

  9. Jen says

    So what do you what if you desperately want to make these and don’t have gluten allergies. can you replace everything with flour and oats?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, even if you don’t have gluten allergies, they’re delicious as written =) But you can also use rolled oats that aren’t certified gluten-free and can use a lesser amount of all purpose flour in place of the GF blend. Hope that helps!

  10. Sky says

    I’ve made these a few times and they always turn out great. I like to serve them warmed up with some earth balance and extra jam. The recipe yields 9 muffins for me- not 12.

    • Tammy says

      Hi..I’m baking a modified gf version of these muffins now! I did not add jelly or jam and used oat bran with flaxmeal. No applesauce or coconut sugar either, substituted honey-maple syrup. The batter was a salty sweet peanut butter flavor. It yieled 7 round muffins. I am looking forward to a warm muffin, soon! Thank you for the original recipe which I modified. I want to try a different nut butter and reduce the sweetness for a new recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn, we aren’t sure that would work. But if you try it, we’d suggest using less coconut flour.

  11. Morgan says

    Moist and delicious! I made mini muffins and they needed about 20 min in the oven. 👍 My kids devoured them.

  12. Carly says

    These are the absolute BEST muffins I have ever tasted!! I used normal flour and they still turned out amazing. Thank you SO much for this amazing recipe. These will definitely be a staple in our household.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Carly! Thanks so much for the lovely review! xo

  13. Tiffany says

    We love this recipe. This time I made them with my two year old – she LOVES the gooey jam on top!! Didn’t have applesauce on hand so I used a bit of mashed banana and about a tablespoon of cashew yogurt, the result was just as moist and delicious as with the applesauce. The banana crumb muffins are another fave, thank you for sharing amazing recipes with us!!

  14. Michelle says

    So delicious! These are a favorite. My 18 month old grand baby loved these too. I did not have oatmeal so I used oat flour and a half a cup of homemade granola in place of the oatmeal. Very nutritious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy them =) Thanks so much for the lovely review, Michelle! xo

  15. Brooke says

    I would love to make these, our family is not gluten free or vegan so I’m trying to figure out what I have…. can regular eggs be subbed for the flax eggs? Would it still be two?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brooke, we haven’t tried it that way, but yes, 2 chicken eggs might work! Let us know how it goes!

  16. Denise says

    Yum! Made these for boys going back to college! Loved them! I made one change that really worked out. I filled the tin about half way then dropped in a bit of jam and a bit of peanut butter. Covered that with the remaining 1/4 batter and baked. Made an amazing peanut butter and jelly filled muffin!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Denise. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Katherine Poulis says

    Loved this recipe. Muffins came out amazing.i did however use 1 egg instead of the flax and I didn’t have any gf flour so I used cassava flour instead and it worked perfectly! I will be making these again.

  18. Tarina says

    This is really good. It came out perfect. I did not have apple cider vinegar, and used white vingegar instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tarina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Jessica says

    I used regular eggs, honey for the maple syrup, cashew milk, bananas for the applesauce and buckwheat flour in place of the gf blend so they were still gf. So amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paula, the recipe starts with making the flax egg in a large mixing bowl and then everything else gets added to that bowl. Hope that clarifies!

  20. Britt says

    I just realized that the F to C conversion is incorrect. I’m in Sweden, and my muffins are in the oven, but they were at the temp C you wrote. I noticed they were cooking fast, and double checked. The C should be 176.7. Thanks.

  21. Jenn says

    These look delicious! Can I swap swerve for the maple syrup and the regular sugar or would you suggest just swapping it for the regular sugar?

    And what about nonfat greek yogurt for the oil? Looking forward to trying!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Maple might work, but you may need to compensate with additional dry ingredients. We aren’t sure about the greek yogurt. Let us know if you give it a try!

  22. Leah Carlson says

    This is a great recipe – I use 100% pastry flour and melted earths best butter instead of coconut oil. Love using this as a base and swapping out jelly for chocolate, apple, and more !

  23. Meredith says

    These muffins are amazing!! I love the recipe as is, and the muffins have been a hit with whomever I’ve shared them with. I usually replace the GF flour with all purpose, as I don’t need to be gluten free, and I love the texture that the mix of flour, almond flour, and oats create. I’ve also subbed a variety of nut butters with good results.

    This recipe also stands as a great base recipe for other vegan muffins. I recently made Peanutbutter Pumpkin Crumb muffins, replacing the applesauce with canned pumpkin, adding some fall spices, and topping with Minimalist Baker’s crumb topping (she links to it above) rather than PB&J swirl. The result was equally delicious!

  24. Marlee says

    Hi there! I made a nut free version of these with my students – swapped peanut butter with sun butter, almond flour for coconut flour, and water instead of almond milk. They smell and taste great, but when I cut the muffins in half to serve the inside was a dark blue! Any reason for this? Thanks!

    • Marlee says

      Nevermind – I googled it and apparently sunflower seeds contain chlorophyll that has a reaction when baked with baking soda!

  25. Erin Talbot says

    I absolutely LOVE these muffins, cannot stop making them! I have subbed mashed banana for the apple sauce and prefer the recipe with this mod. They freeze extremely well, however, we honestly can barely keep the muffins in the house.

  26. Emily says

    I didn’t have any applesauce so I used a can of whipped chickpea water instead and it worked perfectly!

  27. Michelle Connor says

    These muffins were super easy to make. They are absolutely delicious! I used pear sauce instead of applesauce because that’s what I had on hand and they came out perfect.

  28. Darlene says

    Can you substitute part of the applesauce with coconut oil? I need to make a vegan KETO baked good for a friend of mine so I am thinking you like low fat so subbed the oil for applesauce maybe? I am thinking 1/2 cup oil and 1/2 applesauce or maybe even flip so 1/4 cup applesauce and 3/4 cup coconut oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Darlene, we haven’t tried that and think it might turn out too oily. But if you give it a try, we would love to hear how it goes!

  29. Linsey says

    Can I use something else to sub in for the applesauce? I wanna make them right now but I’m out of applesauce :(

  30. Kerry says

    These muffins are spectacular!!!! I used all-purpose flour instead of GF and raw cane sugar instead of coconut, but there are so many other nutritious ingredients, I don’t mind that it’s not quite as healthy. I blended the oats to make oat flour and that gave it a super smooth texture. (I do this with the chocolate chip oat pancakes, too!) My husband and co-workers loved them. Will definitely make these again. Thanks for the recipe!


      I used honey instead of maple syrup, and I used brown sugar instead of cane sugar because that’s what I had on hand. They turned out awesome! Thanks for sharing the recipe.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Malynda. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Vera F says

    I made both this recipe and your apple, carrot, banana muffins this morning and they were both amazing! I used cashew milk (was out of almond), cane sugar and unbleached all purpose flour. My husband can’t stop eating them. So good, moist and light; enough of the pb&j to taste the flavors but not overwhelming. Will definitely make these again! Thank you for the recipes ?

  32. Katie Bates says

    These were out of this world! I subbed a chia egg for the flax eggs and instead of all purpose flour I used PB2. They turned out great! So peanut buttery and delicious and amazing.

  33. Meaghan says

    Hi! I have been trying to incorporate more vegan food and recipes into my life over the last few years and I love your recipes!

    I was wondering – did you use natural or store bought PB? Does it matter? I plan on using natural PB but wonder if the texture will affect the muffins?

    Thanks so much!

  34. Andrew says

    Realized I left my stainless steel muffin tin far far away at my old house and had nothing to bake with except for my trusty iron skillet. I made it anyways and now I’ve got a lovely and superbly delicious vegan peanut butter and jelly muffin pie!! Baked for 32+ minutes.

  35. Sarah says

    Love!!! I started baking before checking my ingredients – oops – so I used 1 mashed banana in place of the applesauce. Worked beautifully!

  36. Nechama says

    I’m ‘really’ gluten free and cannot eat gf oats. So, can I sub with some peanut flour? And how much? Thanks

      • Nechama says

        thank you for responding. I live overseas and have never seen peanut meal. I have Hazelnut meal, or maybe some other ground nut meal? In the same quantity?

  37. Heather says

    delicious muffins! Just FYI, there is not a step to add in the flax egg after you make it, so I promptly set it aside and forgot about it until my muffins were baking! They still turned out ok though:) I’m sure most people just caught it and added it in, but I thought I would mention just in case there are others like me! Thanks for all of these delicious muffin recipes! I can’t wait to try them all!

  38. Sandy says

    I made these on Sunday for my children and the ones who are not allergic to nuts liked them very much….moist and not too sweet. Thank you.