There’s something nostalgic and comforting about peanut butter and jelly. These Vegan Peanut Butter and Jelly Muffins take that classic flavor combo and turn it into a wholesome, nourishing treat you can feel great about enjoying any day of the week.
They’re soft, lightly sweet, and packed with real ingredients that support your health instead of weighing you down.
A Healthier Take on a Childhood Favorite
Unlike traditional muffins that rely on oil, refined sugar, and white flour, these muffins are made with whole food, plant-based ingredients. That means they are:
- 100% vegan
- Oil-free
- Gluten-free
- Refined sugar-free
The result is a muffin that satisfies your sweet tooth while keeping your energy steady and your digestion happy.
Why Peanut Butter Is a Smart Choice
Natural peanut butter adds richness and flavor while providing healthy fats and protein that help keep you full and satisfied. When paired with whole-food ingredients, it creates a balanced muffin that works just as well for breakfast or a nourishing snack.
To make these nut-free, use sunflower butter made from sunflower seeds like Sunbutter instead of the peanut butter.
You can also lower the fat while keeping the protein & flavor by using PB2 powder instead of peanut butter. Reconstitute the PB2 powder to create 1/2 cup of low-fat peanut butter to substitute in this recipe.
The Sweetness Comes From Real Food
Instead of refined sugar, these muffins are sweetened naturally, allowing the fruity flavor of the jelly or fruit spread to shine. This helps avoid blood sugar spikes and crashes, making these muffins a great option for kids and adults alike. I recommend using a fruit-sweetened jelly like St. Dalfour’s Fruit Spread that doesn’t have any added sugar or artificial sweeteners.
Perfect for Meal Prep and Busy Mornings
These muffins store beautifully and are easy to grab on busy mornings, pack into lunchboxes, or enjoy with an afternoon cup of tea. They feel like a treat, but they are made to support your health goals.
Comfort Food That Loves You Back
Vegan Peanut Butter and Jelly Muffins prove that comfort food does not have to be complicated or unhealthy. With simple, nourishing ingredients and familiar flavors, they are a reminder that eating well can still feel joyful, satisfying, and indulgent.
Other whole food plant-based recipes you might like:
- Healthy Vegan Cinnamon Buns (WFPB & OIl-Free)
- Cozy Vegan Apple Cake
- Vegan Cherry Berry Cobbler
- Vegan Cranberry Banana Bread
- Vegan Pumpkin Bread Pudding with Date Caramel Sauce
Vegan Peanut Butter & Jelly Muffins
Ingredients
- 2 medium ripe bananas
- 1/2 cup creamy peanut butter Sunbutter for nut-free
- 1/4 cup plain, unsweetened non-dairy milk
- 1/4 cup pure maple syrup or date syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cup oat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup no-sugar-added jam or fruit preserves St. Dalfour is a good brand
Instructions
- Preheat your oven to 350℉ degrees and line 12 muffin tins with cupcake papers; set aside.
- In a medium bowl, mash the bananas until mostly smooth; a few remaining lumps are perfectly fine. Add the peanut butter and mix well to incorporate before adding the non-dairy milk, maple syrup, and vanilla.
- Separately, sift the oat flour with the baking powder, baking soda, and salt. Fold the liquid ingredients into the flour mixture, stirring vigorously to combine.
- Distribute the batter equally between into your prepared muffin tins. Spoon about 2 teaspoons of jam or preserves on top of each one, gently swirling it in with a spatula or butter knife.
- Bake for 18 – 22 minutes, rotating the sheet halfway through, until golden brown and a toothpick inserted into the centers comes out clean (aside from any sticky jam!) Let cool in the pans for 5 minutes, then transfer to a wire rack to finish cooling completely.
Notes
Nutrition
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Can I use regular flour ?
I’d like to know if a gluten free flour blend would be ok?
Yes, a gluten-free flour blend can work. Choose a 1:1 gluten-free baking blend that’s meant to replace flour cup-for-cup. Because blends vary, the texture may be slightly different than oat flour—if the batter seems thick, add a splash of non-dairy milk. Be sure the blend includes a binder (like xanthan gum), or add about ¼ teaspoon if it doesn’t.