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:

Vegan
Gluten-Free
& 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
Crumbly
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
Print
Stack of Vegan PB&J Muffins with the top one having a bite removed and jam and peanut butter dripping down it
4.95 from 53 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

Ingredients

  • 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)

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 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.

Video

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

  1. Morgan says

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

  2. 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

  3. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad she enjoys them! Thanks so much for the lovely review, Tiffany!

  4. 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

  5. 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!

  6. 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

  7. 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.

  8. 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

  9. 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!

  10. 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.

  11. 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!

  12. 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 !

  13. 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!

  14. 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!

  15. 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.

  16. Emily says

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

  17. 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.

  18. 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!

  19. 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 :(

  20. 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!

    • MALYNDA S ROBINSON says

      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

  21. 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 ?

  22. 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.

  23. 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!
    Meaghan

  24. 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.

  25. Sarah says

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

  26. 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?
        Thanks

  27. 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!

  28. 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.

  29. Michelle says

    These came out AMAZING! They were so soft and fluffy! They’re the best muffins I’ve ever had (and I’ve baked a lot of muffins, vegan and otherwise ;-)

    I’m not gluten-free so I used 1 1/4 cup flour and rolled oats.

  30. Vanessa says

    Is there a jam trick? I just pulled these out of the oven and the jam seems to have sunk into the middle –
    leaving a gooey-edged jam cavern. They still seem to taste good even with a slightly gooey centre (yes, I’m a monster who ripped up a still too hot muffin to taste it anyway ;-p), but they’re certainly not pretty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa! You could try adding less jam and peanut butter before baking which might prevent sinkage but no matter what, you will have a bit of it sink. Additionally, after baking you could also add more peanut butter and jam to help with presentation. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renuka! That is correct, almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.

      • Renuka says

        Would this taste different with the almond flour Dana? Would that work as a substitute? Or we need the denseness of the meal?

  31. Teri says

    Just made these delicious muffins and so excited that they are moist, light and fluffy (many vegan muffins I’ve made turned out heavy and dense). Definitely a keeper! Looking forward to trying more of your recipes asap! Thank you!

  32. Natalie says

    Wow, these are so amazing! I literally just made them (for the kids for the week) but have eaten some already. I didn’t have applesauce (used coconut yogurt) or almond flour (just used more spelt flour) and they still turned out great. Definitely going to be making these babies again! Thank you!

  33. Kate says

    I made some adjustments, and was nervous, but these muffins turned out AMAZING!
    I halved the recipe. I used flax, honey, brown sugar, coconut oil, applesauce, **AMLOU, salt, baking soda, baking powder, ACV, almond milk, oats, almond meal, white flour, and homemade (by a family member) pomegranate jelly.

    The jelly formed a crater in the muffin, and dispersed jelly in every bite.

    **Amlou is a mix of argan oil, ground almonds and honey. Amlou is popular in Morocco, and has a consistency similar to thin peanut butter.

  34. Twinkle says

    I made these heavenly tasting muffins, only change is I used blueberry jam and loved them! Cooked to perfection at 27 mins in CA weather. Usually afraid of trying so always cut down the recipe in half but this one is worth doubling the recipe by all means. Thank you for sharing :)

  35. Manisha says

    I made these last night and they were delicious. I made mini muffins instead of regular, so I had to adjust the peanut butter & jelly fillings and cook time. I think I overcooked them, but they were still yummy. Will adjust cook time and definitely make again. Keep the deliciousness coming!!

  36. Amanda says

    I just stumbled across your blog a couple weeks ago and I am so happy I did. My 5yr old son is highly suspected to have celiac disease and also has intolerance to dairy, eggs, and peanut butter. This is all new to us and we have missed our desserts. We have tried other vegan gluten free desserts and they all just didn’t taste the best to us. So far I have made your chocolate chocolate chip muffins, 1 bowl banana bread, almond butter chocolate chip cookies, and now these muffins. They have all been sooooo delicious. I think these were our favorite. They even turned out great with almond butter instead of peanut butter. Thank you so super much!!!

  37. Christie says

    Hi, can you please suggest a sub for oats ? (Coeliac) thanks. Looking forward to giving these a try !

  38. Hayden says

    I made these yesterday and they were AMAZING! I did some with strawberry and a couple with some Orange Preserves I had.. SO SO yummy! So moist and perfect for an afternoon pick me up snack :)

  39. Kia says

    Wow, these were SO GOOD! I actually subbed the gluten free four blend for 50% brown rice flour and 50% whole wheat pastry flour–so they were obviously not gluten-free–but I have almost no experience making muffins without relying on gluten to keep them together, and they turned out so well: They really taste like pb&j! I didn’t know when to take them out (26 or 32 minutes) because of my lack of experience, and overcooked them, but hope to improve with practice. Am taking these to a potluck brunch. Thanks again Dana for your awesome vegan recipes!!

  40. Terry says

    ummm yeah. these are ridiculous. SO GOOD. i saw a pic of them come up on facebook and had to immediately make them. I didn’t have applesauce and I don’t cook with oil so I replaced both with mashed banana- aka there are two bananas in my muffins. and they’re amazing. i also used white whole wheat flour and they turned out pretty bomb. i seriously want to eat them all right meow!

  41. Sammi Harasymchuk says

    I made these last night and they are DELICIOUS! I’m a HUGE peanut butter fan and am always disappointed in recipes that say they are peanut butter but actually don’t taste like peanut butter at all…these hit everything!! Thanks for the recipe!!

  42. Aleks says

    Wow incredibly perfect muffins! My husband, a picky eater thought they were perfect as well. I used Bob’s Red Mill Muesli instead of rolled oats, added 1/2 cup of chia seed, and used half the coconut oil stated in the recipe. I also substituted gluten free flour blend/all purpose flour + baking powder + soda with GF Bisquick. Yum!

  43. Jodi says

    These are amazing. I made them exactly as the recipe states and oh my did they turn out perfectly yummy! I highly recommend you eat them as soon as they have cooled down a bit because they are gooey warm decadent treats! The best muffins I have ever made and I am not gluten intolerant or vegan.

  44. Mrs Riddell says

    I’m not vegan, and I don’t need it to be gluten-free… But I do have family and friends who are both. I made this on a day where I did not have to feed it to anyone who Was gluten-free or vegan. So I went ahead and used eggs and flour, although I did have leftover almond meal from making my own almond milk. They were amazing. And I’m looking forward to trying it out in the future for my gluten-free and vegan friends and family.

  45. Carol says

    Made these for my coworkers and they LOVED them. They were moist and gooey and nobody knew they were gluten free, dairy Free norVegan

  46. M says

    Holy moly these are amazing. I used chia eggs since I didn’t have any flax, and I put them on a cooling rack as soon as they came out (due to a crying baby…) and they still turned out wonderfully. Next time: more jam!

  47. Noelle says

    We’re newly vegan + no oil, which makes baking tricky! Is there an oil substitute you would recommend? These look so delicious that I can’t even imagine NOT making them! I follow your blog religiously and have been super pleased with every recipe I’ve tried. Thanks!

  48. Shar says

    Thank you for this recipe! These are wonderful muffins! I used a 1/4 of sugar instead of the 1/3 the recipe called for, but otherwise followed the recipe exactly and they were perfect! Again, thanky you!

  49. ashley smith says

    Just wondering if you could use egg in this instead of the flax egg? I understand it’s vegan but we have a chickens that we raise and plenty of egg to go around.

  50. Beth says

    Yum, these look so delicious!! Do you think I could sub oat flour or regular whole wheat flour for gf flour blend?? I don’t have any on hand. Thank you!

  51. Christine Giles says

    My daughter made these….. Absolutely delicious, in fact it knocked the spots off any I have tried, home made or supermarket. I can’t wait to attempt these myself. I’ve had a few attempts from other authors and they have not been a patch on these. They were light, tasty and soooo moreish! I never thought vegan food could taste so good. Cruelty free never tasted better.

  52. Beth W says

    Just FYI (lessons learned):
    I substituted almond butter for peanut butter and used homemade plum jam. I couldn’t taste the almond butter or the jam- basically these were like bran muffins. Also, I had to bake them for 40 minutes or they were still liquid inside (I live in Seattle, a moist climate, so baking extra long isn’t unusual). If I ever made these again, I’d use the smallest muffin tin I could (to keep the ratio of PB&J to bran muffin more even), and use peanut butter for a stronger flavor.

  53. Kendra says

    Wow these were so good! I didn’t have any almond meal handy so I threw in half a banana. They were a little bit flat (I’m not sure if that’s why!!) but they tasted amazing. Thanks for sharing this recipe. I will definitely be making these again.

  54. Geri Cupito says

    OMG, these were so delicious, and easy! Memories of PB&J sandwiches, but so much better!! I used 1/3 whole wheat flour & 2/3 AP flour, but I think next time I’ll try all whole wheat or maybe even oat flour. Even added a scoop of organic protein powder for an extra punch. Yum–and hubby approved!!

  55. Mary says

    I made these for a friend who has allergies and so must avoid gluten, dairy, sugar, and eggs. I’m always looking for new recipes to try when she visits. I have to say we both LOVED these and she was shocked at how good these were (and so was I!) considering all the different recipes she’s tried over the years. She immediately wanted me to share yours! You really hit the nail on the head and I look forward to checking out more of your creations. Thanks so much for sharing!

  56. Teresa says

    Hi Dana,

    I’m late to the party but had to leave a comment. I’ve been recently diagnosed with some substantial food allergies (dairy, egg, gluten) and have had to make big changes to the way I live and eat. Most of the changes have been easier than I’d imagined, but I’d basically given up on having tasty baked goods again. I gave these a try in a moment of “Hey, why not?” and they are WONDERFUL. They turned out a little darker than I expected, but are still beautiful and taste so great. Thank you for helping me replace my sadness and desperation with hope!

  57. Leah says

    This recipe was easy to follow and the results were delish! I’m not GF but I totally didn’t miss the gluten in these. They impressed my non-vegan friends too. Thanks! Will definitely make these again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s a 1 bowl recipe, not a 10 ingredient recipe. I follow the parameters of “10 ingredients or less, 30 minutes or less, OR 1 bowl.”

  58. Arly says

    Hey!! These look amazing. I’m on a diet that restricts apple, how can I sub the apple sauce? Also – if I use actual eggs how many? Thank you :)

  59. A. says

    I don’t have almond meal, but I do have almond flour, could I use that instead? Or should I just grind up some big ole almonds? Either way these muffins WILL be made lol

  60. Rachel says

    Saw this recipe yesterday and made it last night! These are delicious, taste JUST like a PB&J, and were the perfect treat to bridge the gap between my GF and mostly vegan lifestyle & my boyfriend’s cheeseburger-loving 13 year old who regularly has PB&Js for breakfast. He has no clue what’s in these and didn’t think to ask, because they simply taste great. Recipe was easy to follow and created the perfect muffin texture. Grated an apple to sub for applesauce per your recommendation on another comment, Dana, and it worked beautifully. I used Bob’s Red Mill GF 1:1 flour, too. Thank you for creating and sharing this recipe; it’s been a hit!

  61. Claudette says

    These smell amazing…and taste great! Thank you. We are not vegan but try to eat low sugar low carbs and no dairy. I messed up and put half a cup of almond milk rather than 1/4 so I added 1/4 cup of flaxseed meal and 1/8 cup of coconut flour and since I used 2 regular eggs, they survived well. To lower the sugar, I used 1/2 cup of maple syrup and omitted the coconut flour.

  62. Sonya says

    These are amazing, made with chia seeds, olive oil, plain wholemeal flour and blackberry jam as that’s what I had in. They look beautiful and taste awesome. Baked for 25 mins in my gas oven at Gas Mark 4. Every recipe I have made on this site has been brilliant. Addicted to the peanut butter granola, energy balls and granola bars.

  63. Mandy says

    I love these! These are my favorite muffins ever! I also love this blog! I haven’t made anything yet that wasmy amazing !

  64. Starry says

    So for some crazy reason, I got up at five in the morning the other day, and google-searched PB&J muffins for a fun thing to try out. Your site, which I’d never seen before, popped up, and over the next few hours I made a big vegetarian breakfast for my mom and I. My muffins didn’t come out as beautifully as yours, but they tasted great and the substitutions actually worked!
    When my mom came down at ten, I had no idea that it was her birthday until she thanked me for the big birthday feast! Your delicious muffins made it easy to just go with it. ;)
    Also, my carnivore dad and brother loved these and had no clue they were vegan until I told them. I ate, like, eight. No regrets!

  65. Olivia Paniagua says

    These muffins are AMAZING. by far my favorite GF muffin recipe of all time, and an added bonus of them being Vegan. Will be making these often now!

  66. Carole says

    What if the batter is more runny? I added more dry ingredients but waiting to see how it will turn out :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Let me know how it went. You can always add more dry ingredients if it seems too wet.

      • Carole says

        Oops, put in eggs that’s why. Made another batch without and they were delicious!! Fed them to all my coworkers. Thank you! Can’t wait to try another recipe from here :)

  67. Jen says

    Just made the muffins for the first time and they are insanely good. You would never notice the difference that they’re gluten free. Absolutely taste wonderful and easy to make.

  68. Kathy Catlin says

    I just finished making these and they are amazing! I can’t wait to share them with my friends at tomorrow’s open studio event :) Since I am allergic to flax, I used chia + water and they came out perfect! Awesome recipe, thanks for making gluten-free vegan so delicious!

  69. Ana @ Ana's Rocket Ship says

    Peanut Butter and Jelly Muffin, say adios to world cause you’re about to get eaten!!!!

  70. Faye says

    I made these muffins the other day and they were DELICIOUS! They’re the first recipe I tried from your blog and I’ll definitely be making more of your recipes.

  71. Lauren says

    I tried these yesterday- so yummy! The muffin has a wonderful flavor and the peanut butter/jam topping is equally delicious. Thanks for the great recipe!

  72. Meg says

    I tried this recipe using Better Batter gluten free flour and it worked beautifully. I also used unsalted peanut butter and the muffins were not lacking in flavor. So delicious! There probably isn’t a need to add more PB on top quite honestly, as the muffins are already adequately peanut buttery. Yum!

  73. Christine H says

    I made these last night and they turned out wonderfully! The batter was much thinner than described in the recipe but they turned out just fine (I baked them for 26 mins and got 16 muffins). The jelly and most of the peanut butter actually sank into the middle of the muffin which made for a sweet surprise. I’ve already shared the recipe with a friend and would make them again. I’ll be freezing them for a quick snack on the go.

    Ps. These are boyfriend approved ;)

  74. Christine says

    Let’s say we had all of the ingredients except enough almonds for the almond meal…could this be substituted with more flour? ;) Thanks!

  75. I Ain't says

    …are you a mind reader? For months my Dad has been asking for gluten-free peanut butter and jelly muffins, but I haven’t had the time to come up with anything.

  76. Jenn says

    I just made these this morning and they are absolutely amazing!!! I have a feeling I’m going to be making these all the time….and eating way too many of them!

  77. miss agnes says

    Could you recomment good substitutes for almond meal? My kids would love this recipe but the are both allergic to all tres nuts and sesame, but not peanuts. I saw a commentr above did use an all-purpose gluten free flour, and I know coconut flour is to be avoided. Any other options?

  78. Stef says

    I just made these. The smell alone is making me dizzy.
    They were done very quickly, turned out a bit darker than expected, but still works amazingly well.
    Pretty sure I’ll be making these again!

  79. Michele @ Two Raspberries says

    OMGEEEE I totally want to try these! this would be a de-lish breakfast ;-) or snack! Pinned! plus I love that they are GF too! perfect!

  80. Annaliese says

    Wow! These look amazing! I can’t wait to try them with homemade strawberry jam later in the season. Wonder if stuffing some chocolate in there wouldn’t hurt either?!

  81. Ricki Beckett says

    I must say, I have tried many of your vegan recipes and they NEVER FAIL. Finally a vegan blog that I can make recipes from that are TDF!!!!!!!!!!! Thank you for shining a light in this sometimes dark vegan world!

  82. Abby says

    These muffins look incredible, Dana! I’m a huge fan of PB&J, and in a muffin?! Love, love, LOVE! <3

  83. Sarah C says

    I love muffins. Pinned and I can’t wait to try them. I always have good success with your recipes! :)

  84. Nicole says

    Just made these and have already eaten two! Subbed out the almond meal with Bob’s Gluten-free all purpose flour and the apple cider vinegar with lemon juice and they turned out fabulous!

    I simply LOVE this blog and the recipes on here. Thank you so much Dana for making fantastic and simple vegan food!

    5 stars in my book

  85. katie says

    This looks so good and my kids will love them .
    Must say i have been following u for a while your recipes are always so simple and great .
    I think I’ve read before in one of your posts that you r working on a book ( if its true then its really exciting news) hope u will put some of the recipes that you have on the blog as they r really good !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks Katie! Yes, we’re working on a print cookbook (recipes being tested now!) and it will be available for presale late summer, for sale in the fall (if everything goes to plan!).

      Thanks for the support!

  86. JessZ says

    Any suggestions on a gluten free flour blend without rice? I have yet to find a basic gluten free flour mix and many failed attempts at creating one. :-/

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, unfortunately I don’t! I’ve had the best results with rice blends, but I bet if you google it you could find some good options!

    • Carol McNeill says

      You can try Wheat Belly’s fb site for gf and rice free flour blends. I believe Dr Davis, Cardiologist, has them.

  87. Janie says

    Love it! However, almond meal and almonds are so expensive, and I’m not even GF so could I replace it with something?

  88. Eve @ Baking the Day says

    Oh. My. Gosh….. Words have actually failed me! These look absolutely amazing, so peanut buttery and jelly-y, I am literally drooling, pinned!

  89. Katie (Veggie and the Beast) says

    OH so gorgeous! I’ve been looking for these since the Insta sneak peek :) That last photo is super dreamy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Katie! Your veggie “chips” looked awesome as well! Hope you give these a try!

  90. Linda | A La Place Clichy says

    Looking at the peanut butter and jelly dripping over the muffins in freeze action literally makes me drool while I’m at my desk at work! My tummy is growling!

  91. Amanda @ .running with spoons. says

    Okay, I can’t even eat peanut butter but these look incredible. I need an almond butter in my life, stat :mrgreen:

  92. Erin@WellPlated says

    GAH! I’m in love. PB & J anything makes my inner kid do cartwheels. These looks like ooey gooey breakfast and snack perfection!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Indeed! I couldn’t decide whether to eat them for breakfast, snack or both! Hope you love these, Erin!

  93. Liz says

    Is there ever a good sub for applesauce? I never have it on hand I would assume other purees but anything else? Thanks!

    • Tom ~ Raise Your Garden says

      Yup, wiping the drool off my face too. Lately all my kids want to eat are PB & J sandwiches (or is it because it’s too hot and we’re too lazy to make anything else? hmmmm, going to ponder that). Actually, I wouldn’t feel too bad about serving this up for lunch. As long as they ate their sides of fruit and veggies too.

  94. Alexa [fooduzzi.com] says

    Oh my…these are beautiful! And you incorporated such a nostalgic flavor into them! I love this, and I’m definitely going to give these a try this weekend!