Peanut Butter and Jelly Muffins (Vegan + GF)

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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)

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
4.95 from 57 votes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 12muffins
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2Tbspflaxseed meal(to make flax eggs)
  • 5Tbspwater(to make flax eggs)
  • 1/4cupmaple syrup or agave nectar (sub honey if not vegan)
  • 1/3cupcoconut sugar (or sub cane sugar)
  • 1/4cupmelted coconut oil, grape seed oil or olive oil
  • 3/4cupunsweetened applesauce
  • 1/2cupsalted creamy or crunchy peanut butter(+ more for topping)
  • 1/4tspsea salt
  • 1 1/2tspbaking soda
  • 1/2tspbaking powder
  • 1tspapple cider vinegar
  • 1/4cupunsweetened almond milk or water
  • 3/4cupgluten-free rolled oats
  • 1/2cupalmond meal
  • 3/4cupgluten-free flour blend* (if not gluten-free, sub whole-wheat pastry or unbleached all-purpose)
  • 8-9tspstrawberry 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 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: 1muffinsCalories: 299Carbohydrates: 28.7gProtein: 4.8gFat: 19.2gSaturated Fat: 10.1gPolyunsaturated Fat: 1.75gMonounsaturated Fat: 3.53gTrans Fat: 0gCholesterol: 0mgSodium: 281mgPotassium: 150mgFiber: 2.5gSugar: 13.5gVitamin A: 11.05IUVitamin C: 0.15mgCalcium: 47.62mgIron: 0.82mg

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Reader Interactions

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  1. Jaimesays

    These were excellent. I quickly made some chia jam by mixing 2 c. melted berries with 2 Tbsp chia and half a lemon. I subbed with ingredients I had around…Instead of GF flour I used an extra 1/4 c. almond flour, 1/4 c. Cassava flour, and 1/4 c. Sorghum flour with 1 Tbsp of tapioca starch. I only used 2 Tbsp maple syrup and 1/4 cup sugar and the muffins were plenty sweet for me. Cooked the full amount of time. Anyways, wonderful recipe. My kids loved them too.

    Reply
    • Support @ Minimalist Bakersays

      Smart! We’re so glad everyone enjoyed them! Thank you for the lovely review and for sharing your modifications, Jaime! xo

      Reply
    • Support @ Minimalist Bakersays

      Hi Sasha, we haven’t tried that and aren’t sure the texture would be as nice. Alternatively, you could make this similar recipe in cake pans. Hope that helps!

      Reply
  2. Ingridsays

    I loved these! I didn’t have enough applesauce so topped up with mashed banana & it worked out great :-) Moist, soft, delicious!

    Reply
  3. Jasminasays

    These muffins are so so good!!!
    I used honey since I had a lot of it, and white spelt flour instead of gluten-free mix, turned out great! They’re juicy, definitely not dry, wholesome and jummy!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thank you for the lovely review and sharing your modifications, Jasmina! xo

      Reply
  4. Jensays

    So what do you what if you desperately want to make these and don’t have gluten allergies. can you replace everything with flour and oats?

    Reply
    • Support @ Minimalist Bakersays

      Hi Jen, even if you don’t have gluten allergies, they’re delicious as written =) But you can also use rolled oats that aren’t certified gluten-free and can use a lesser amount of all purpose flour in place of the GF blend. Hope that helps!

      Reply
  5. Skysays

    I’ve made these a few times and they always turn out great. I like to serve them warmed up with some earth balance and extra jam. The recipe yields 9 muffins for me- not 12.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  6. Morgansays

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

    Reply
  7. Carlysays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed them, Carly! Thanks so much for the lovely review! xo

      Reply
  8. Tiffanysays

    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!!

    Reply
  9. Michellesays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoy them =) Thanks so much for the lovely review, Michelle! xo

      Reply
  10. Brookesays

    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?

    Reply
    • Support @ Minimalist Bakersays

      Hi Brooke, we haven’t tried it that way, but yes, 2 chicken eggs might work! Let us know how it goes!

      Reply
  11. Denisesays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  12. Katherine Poulissays

    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.

    Reply
  13. Tarinasays

    This is really good. It came out perfect. I did not have apple cider vinegar, and used white vingegar instead.

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  14. Jessicasays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  15. Brittsays

    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.

    Reply
  16. Jennsays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  17. Leah Carlsonsays

    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 !

    Reply
  18. Meredithsays

    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!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy them, Meredith! Thanks so much for sharing your experience!

      Reply
  19. Marleesays

    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!

    Reply
    • Marleesays

      Nevermind – I googled it and apparently sunflower seeds contain chlorophyll that has a reaction when baked with baking soda!

      Reply
  20. Erin Talbotsays

    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.

    Reply
  21. Emilysays

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

    Reply
  22. Michelle Connorsays

    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.

    Reply
  23. Darlenesays

    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?

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  24. Linseysays

    Can I use something else to sub in for the applesauce? I wanna make them right now but I’m out of applesauce :(

    Reply
  25. Kerrysays

    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!

    Reply
    • MALYNDA S ROBINSONsays

      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.

      Reply
      • Support @ Minimalist Bakersays

        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

        Reply
  26. Vera Fsays

    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 ?

    Reply
  27. Katie Batessays

    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.

    Reply
  28. Meaghansays

    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

    Reply
  29. Andrewsays

    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.

    Reply
  30. Lillysays

    delicious :) made it last night and they were gone with in 10min
    thank you for all your work

    Reply
  31. Sarahsays

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

    Reply
  32. Nechamasays

    I’m ‘really’ gluten free and cannot eat gf oats. So, can I sub with some peanut flour? And how much? Thanks

    Reply
      • Nechamasays

        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

        Reply
        • Support @ Minimalist Bakersays

          Its worth a try, Nechama! If you give it a go, report back!

          Reply
  33. Heathersays

    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!

    Reply
  34. Sandysays

    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.

    Reply
  35. Michellesays

    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.

    Reply
  36. Vanessasays

    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.

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  37. Renukasays

    Just to clarify – almond meal (ie- ground up whole almonds?) And not almond flour, correct?

    Reply
    • Support @ Minimalist Bakersays

      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.

      Reply
      • Renukasays

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

        Reply
  38. Terisays

    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!

    Reply
  39. Nataliesays

    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!

    Reply
  40. Katesays

    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.

    Reply
  41. Twinklesays

    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 :)

    Reply
  42. Manishasays

    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!!

    Reply
  43. Amandasays

    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!!!

    Reply
  44. Christiesays

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

    Reply
    • Support @ Minimalist Bakersays

      Hi! Quinoa flakes may work, we haven’t tested it but let us know if you do!

      Reply
  45. Haydensays

    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 :)

    Reply
  46. Kiasays

    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!!

    Reply
  47. Terrysays

    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!

    Reply
  48. Sammi Harasymchuksays

    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!!

    Reply
  49. Alekssays

    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!

    Reply
  50. Jodisays

    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.

    Reply
  51. Mrs Riddellsays

    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.

    Reply
  52. Carolsays

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

    Reply
  53. Msays

    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!

    Reply
  54. Noellesays

    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!

    Reply
  55. Sharsays

    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!

    Reply
  56. ashley smithsays

    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.

    Reply
  57. Bethsays

    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!

    Reply
  58. Christine Gilessays

    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.

    Reply
  59. Beth Wsays

    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.

    Reply
  60. Kendrasays

    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.

    Reply
  61. Geri Cupitosays

    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!!

    Reply
  62. Suesays

    Oh My Goodness. This batter was lucky to make it to the oven. Definitely my kind of heaven.

    Reply
  63. Marysays

    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!

    Reply
  64. Teresasays

    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!

    Reply
  65. Leahsays

    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.

    Reply
    • Dana @ Minimalist Bakersays

      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.”

      Reply
  66. Arlysays

    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 :)

    Reply
  67. 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

    Reply
  68. Rachelsays

    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!

    Reply
  69. Claudettesays

    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.

    Reply
  70. Sonyasays

    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.

    Reply
  71. Mandysays

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

    Reply
  72. Starrysays

    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!

    Reply
  73. Olivia Paniaguasays

    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!

    Reply
  74. Carolesays

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

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
      • Carolesays

        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 :)

        Reply
  75. Jensays

    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.

    Reply
  76. Kathy Catlinsays

    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!

    Reply
  77. Ana @ Ana's Rocket Shipsays

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

    Reply
  78. Fayesays

    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.

    Reply
  79. Laurensays

    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!

    Reply
  80. Megsays

    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!

    Reply
  81. Christine Hsays

    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 ;)

    Reply
  82. Christinesays

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

    Reply
  83. I Ain'tsays

    …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.

    Reply
  84. Megansays

    Yum! I didn’t have almond meal on hand so I ground up some unsweet coconut and it was great!

    Reply
  85. Jennsays

    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!

    Reply
  86. miss agnessays

    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?

    Reply
  87. Stefsays

    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!

    Reply
  88. Michele @ Two Raspberriessays

    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!

    Reply
  89. Annaliesesays

    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?!

    Reply
  90. Ricki Beckettsays

    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!

    Reply
  91. Abbysays

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

    Reply
  92. Sarah Csays

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

    Reply
  93. Nicolesays

    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

    Reply
  94. Masonsays

    You’ve done it again! I mean for reals, I need these in my life. They will be baked very soon!

    Reply
  95. katiesays

    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 !

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
  96. JessZsays

    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. :-/

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
    • Carol McNeillsays

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

      Reply
  97. Janiesays

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

    Reply
  98. Eve @ Baking the Daysays

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

    Reply
  99. 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.

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  100. Linda | A La Place Clichysays

    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!

    Reply
  101. 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:

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  102. Lizsays

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

    Reply
    • Dana @ Minimalist Bakersays

      So you can just grate an apple! Otherwise, sub something like dairy free yogurt, or mashed banana! Let me know how it goes!

      Reply
    • Tom ~ Raise Your Gardensays

      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.

      Reply
  103. 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!

    Reply