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!
Foto: Minimalist Baker — Minimalist Baker
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))
Steps
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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!).
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Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
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Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
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Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
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Add almond milk and whisk again to combine.
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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.
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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.
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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).
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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!
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Will keep covered at room temperature for several days. Freeze for long-term storage.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (19% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 2 tbsp | - | - |
| water | 5 tbsp | - | - |
| maple syrup or agave nectar | 0.25 cup | - | - |
| coconut sugar | 0.3333333333333333 cup | - | - |
| melted coconut oil | 0.25 cup | - | - |
| unsweetened applesauce | 0.75 cup | - | - |
| salted creamy or crunchy peanut butter | 0.5 cup | - | - |
| sea salt | 0.25 tsp | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| baking powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| apple cider vinegar | 1 tsp | - | - |
| unsweetened almond milk or water | 0.25 cup | - | - |
| gluten-free rolled oats | 0.75 cup | - | - |
| almond meal | 0.5 cup | - | - |
| gluten-free flour blend* | 0.75 cup | - | - |
| -9 tsp strawberry jam | 8 | Rp 20.000/200g | Rp 80.000 |
*Estimated market prices, may vary by region
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