Vegan PB&J Muffins

Vegan PB&J Muffins


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Makes 18


  • 2 ½ c. all-purpose flour, sifted
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ tsp. cream of tartar
  • ½ c. light brown sugar
  • 2 flax eggs*
  • ½ c. vegan butter (I use Soy Free Earth Balance), melted
  • 1 ½ c. Smucker’s Natural Creamy Peanut Butter
  • 1 ½ tsp. pure vanilla extract
  • 2 c. nut-milk of choice (I use SILK unsweetened vanilla almond milk)
  • Jam of choice (I use Strawberry with no added sugar)


*mix 2 tbsp. ground flax seed with 3 ½  tbsp. water & let set in refrigerator for 10 minutes

Make It:

  1. Prepare two cupcake tins with liners (silicone liners work great!)
    and Preheat your oven to 350°
  2. In a large bowl, mix together the sifted flour, baking soda, salt,
    cream of tartar, and brown sugar
  3. Melt butter in a glass measuring cup. Once melted, stir in peanut butter and vanilla
  4. Add that, along with your flax eggs and milk to the bowl of dry ingredients
  5. Whisk batter until smooth (it should be a thicker batter)
  6. Fill liners ¼ of the way with batter, add a small scoop of jam, then top with batter so that the liners are ¾ full (make sure to cover jam with the batter)
  7. Rack your pans and bake muffins for 25 minutes
  8. Let cool for 5 minutes then transfer to cooling rack
  9. Allow muffins to cool for another 10 minutes then Enjoy!
  10. For maximum freshness, store in an air-tight container for 3-4 days on counter top and/or refrigerate up to a week


These have quickly become a favorite in my home! They also make for a fun school lunchbox surprise! As with most of my recipes, you can choose to make them vegan or easily substitute if that isn’t your preference! I hope you give them a try…please let me know if you do!


Have a wonderful weekend,


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