Vegan Peanut Butter & Jelly Muffins

PB-J-Muffins, vegan, whole food plant-based, easy, healthy, oil-free

Who doesn’t love the classic combo of peanut butter and jelly? These muffins take that nostalgic flavor and turn it into a warm, fluffy treat that’s perfect for breakfast or snack. With wholesome ingredients and a swirl of fruity jam, they’re easy to make and impossible to resist!

Prep Time20

Cook Time30

Total Time50

Servings: servings

Calories: 176kcal

Author: Hannah Kaminsky

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

Serving suggestions: Enjoy these muffins warm with a glass of cold non-dairy milk or a comforting cup of coffee or tea. Pair them with fresh fruit like sliced strawberries or bananas to complement the jam. For an extra indulgent twist, spread them with more peanut butter or drizzle with melted dark chocolate.

These muffins make a great addition to a brunch platter alongside berries, vegan yogurt, and granola, or pair them with a smoothie for a quick, satisfying breakfast on the go.

Notes: To make these muffins nut-free, simply swap the peanut butter for creamy seed butters such as sunflower seed butter or tahini. Both options provide a similar texture and richness without any nuts. You can also experiment with different flavors by using soy-based spreads.

Store in an airtight container in the fridge for up to 5 days for maximum freshness. For a longer-term solution, wrap each one individually in plastic wrap or foil and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20 – 30 seconds.

Nutrition