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:
Vegan
Gluten-Free
& 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
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?
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)
Ingredients
- 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)
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 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.
Video
Notes
*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.
Marianne says
Can you replace the almong meal with someting else? (I’m allergic to nuts)
Sithara Kadeer says
Hi.. I love this recipe and was wondering if it could be made into a small cake .?
I think that should work! Let us know how it goes.
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.
May says
Is there a good substitute for the Apple cider vinegar?
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.
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!
Renuka says
Just to clarify – almond meal (ie- ground up whole almonds?) And not almond flour, correct?
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?
Sara says
So delicious! Thank you for the recipe :)
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!
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!
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.
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 :)
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!!
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!!!
Amanda says
Oh and chia eggs instead of flax
Christy says
If you use eggs how many, 2?
You got it!
Christy smith says
If I want to use real eggs how many, 2?
Christie says
Hi, can you please suggest a sub for oats ? (Coeliac) thanks. Looking forward to giving these a try !
Hi! Quinoa flakes may work, we haven’t tested it but let us know if you do!
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 :)
Paola says
I’m making these right now! I’m excited!
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!!
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!
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!!
SoCalSemiVegan says
Fabulous! 5 star!
Christi says
Good sub for the applesauce? Would equal
Amounts vegan yogurt work well?
Hmm I have not tried it but if you do, let me know how it goes! Good luck!
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!
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.
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.
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
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!
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!
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!
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.
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!
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.
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.
Thanks for sharing, Beth!
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.
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!!
Sue says
Oh My Goodness. This batter was lucky to make it to the oven. Definitely my kind of heaven.
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!
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!
Danielle says
Hi wondering what I could do since I don’t have apple sauce ? Thanks !
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.
Sarah says
Brand brand brand new to your blog, but that’s A LOT more than 10 ingredients!
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.”
Terri says
Oops, I forgot to rate these muffins-see above
Terri says
These are a perfect muffin. They are delicious and satisfying. Yum yum yum
Thanks once again!
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 :)
Elizabeth says
What would be a good substitute for almond meal?
I’d sub a mix of oats + gluten free flour blend OR peanut meal!
Megan says
These look amazing, but with the maple/agave, sugar, and jam, it sounds overly sweet.
The saltiness of the PB balances it out.
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
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!
So wonderful! thanks for sharing your changes!!
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.
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.
Yay! Thanks for sharing, Sonya! xoxo
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 !
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!
Ah, thanks Starry! Glad you enjoyed them! Thanks or sharing.
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!
Carole says
What if the batter is more runny? I added more dry ingredients but waiting to see how it will turn out :)
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 :)
Wonderful! Glad you figured it out.
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.
Right? Glad you agreed, Jen! xo
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!
Joy Silas says
Can you freeze these muffins?
I think so!
Ana @ Ana's Rocket Ship says
Peanut Butter and Jelly Muffin, say adios to world cause you’re about to get eaten!!!!
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.
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!
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!
Winnie says
if you are not vegan, how many eggs would this recipe require!? :)
W
Pine says
I assume since they’re written as a vegan recipe they have no need for eggs. Eggs might just mess up the texture…
No need for eggs :D
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 ;)
So great! Thanks for sharing, Christine!! xoxo
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!
Sarah C says
These are THE BEST!!!!!
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.
Megan says
Yum! I didn’t have almond meal on hand so I ground up some unsweet coconut and it was great!
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!
Yay! Thanks for sharing, Jenn!
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?
I would either use ground roasted peanuts, or mix oats with gluten free flour to sub for the almond meal. Best of luck!
miss agnes says
Thank you !
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!
Glad you enjoyed them, Stef! Thanks for sharing!
chrysta @ noshed says
These look amazing! Their is nothing like a good PB&J combo! yum!
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!
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?!
Lorraine says
Why do you need the cider vinegar? Can I sub something else for it?
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!
So kind! thank you! xoxoxo
Abby says
These muffins look incredible, Dana! I’m a huge fan of PB&J, and in a muffin?! Love, love, LOVE! <3
Sarah C says
I love muffins. Pinned and I can’t wait to try them. I always have good success with your recipes! :)
Sarah says
You are a sorceress!! These look soooo good.
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
Mason says
You’ve done it again! I mean for reals, I need these in my life. They will be baked very soon!
Ha! Thanks Mason! Hope you love these!
Marty says
OK, these BELONG to my grandsons!
Do it!!!
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 !
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!
katie says
So glad to hear it ! Now I know I wasn’t dreaming when I was reading that ;)
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. :-/
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.
Cassie Tran says
This is an amazing recipe! I love PB&J!
Yay! Hope you love this recipe!
Sara says
uggggh these look so good! will not be able to make them fast enough!!
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?
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!
Thanks Eve! Hope you give these a try!
Andie@Micibakes says
omg Dana, YUM!!!
Ry says
ohmygosh, making these today!
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.
Thanks Katie! Your veggie “chips” looked awesome as well! Hope you give these a try!
Anna says
these look like they melt in your mouth!! so delicious xx
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!
Ha! Sorry? Hope you give these a try!
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:
Do it!!
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!
Indeed! I couldn’t decide whether to eat them for breakfast, snack or both! Hope you love these, Erin!
Amy says
It sounds like heaven, it looks like heaven, I need to bake that perfefection!
Brittany says
I need these in my life ASAP.
DO IIIITTTTTT
Also, luuuuvvv youuuuu.
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!
So you can just grate an apple! Otherwise, sub something like dairy free yogurt, or mashed banana! Let me know how it goes!
Rachel Meeks says
Ahhh, the banana would be awesome with the peanut butter ? !
Lauren says
These look SO yummy-literally drooling.
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.
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!
Hip hip! Let me know how it goes, Alexa!