These Peanut Butter and Jelly Muffins are healthy, easy to make and will totally remind you of your favorite childhood snack, PB&J sandwich!

Peanut Butter and Jelly Muffins [Vegan, Gluten-Free]

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Cooking Time



  • 1 3/4 cup gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup jelly (grape or strawberry)
  • 1/3 cup peanut butter (melted if not already runny)
  • 1/3 cup pure maple syrup
  • 1/3 cup natural applesauce
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup unsweetened vanilla almond milk
  • 2 tablespoons melted vegan butter
  • 2/3 tablespoons finely chopped peanuts


  1. Preheat the oven to 360°F and spray a muffin tin with non-stick spray.
  2. Add gluten-free flour and baking powder to a mixing bowl.
  3. In a small bowl add the almond milk and apple cider vinegar and set aside.
  4. Melt peanut butter and butter.
  5. Add all wet ingredients except the jelly into the dry ingredients. (almond milk APV mixture, PB, butter, maple syrup, apple sauce)
  6. Mix really well and pour mixture into 7 muffin holes.
  7. Put the jelly into a plastic baggy and snip the end off to create a piping bag. stick the bag into each muffin about 3/4 the way down, start to squeeze and make circular motions as you pull up and finish with a swirl on top.
  8. Top each muffin with chopped peanuts and bake for 24 minutes.
  9. Let cool completely (at least 20 minutes) before gently removing them.
  10. Makes about 7 muffins.
  11. Store up to 2 days in a sealed container.

Nutritional Information

Per Serving: Calories: 284 | Carbs: 43 g | Fat: 10 g | Protein: 6 g | Sodium: 69 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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