Peanut Butter & Jelly Muffins (Vegan, Gluten Free, Dairy Free)

PB & J… Such a classic combination!! These muffins are tender with a chew almost like sticky pudding, flavourful but not too sweet, loaded with protein & fibre, and such a fun recipe to make!

Recipe modified from The Minimalist Baker (oh I love all her recipes especially when it’s one-bowl!)


  • 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 1/4 cup maple syrup (sub honey if not vegan)
  • 1/4 cup coconut sugar (or sub light brown sugar *reduced amount from original recipe)
  • 1/4 cup melted coconut oil, grape seed oil or olive oil
  • 3/4 cup unsweetened applesauce
  • 1/2 cup salted creamy 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 dairy free milk or water
  • 3/4 cup gluten-free rolled oats
  • 1/2 cup almond flour
  • 3/4 cup gluten-free flour blend (if not gluten-free, sub whole-wheat pastry or unbleached all-purpose)
  • Topping: About 2 tsp Jam (I used raspberry) and 1 tsp Peanut Butter for each muffin


  1. Preheat oven at 350 degrees F. Lightly oil the muffin tin.
  2. Prepare flax “egg” by mixing flaxseed meal (aka ground flaxseed) and water together, let sit for about 2 minutes.
  3. Mix all the remaining wet ingredient together in a bowl (except for the topping).
  4. Add all the remaining dry ingredients to the bowl and mix well. The batter should be quite thick and not runny.
  5. Evenly spoon batter to the prepared muffin tin. Using an ice cream scoop makes this step so easy!
  6. Bake at 350F for about 30 minutes or until  a toothpick inserted into the centre comes out clean.
  7. Let cool in the muffin tin for at least 20 minutes. Then use a small knife to loosen the edges of the muffins and remove from the tin. Enjoy!

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