These Low-Fat Vegan PB & J Muffins are great grab and go snacks that will bring you back to your favorite childhood flavor combination!
Brett and I are still trucking away on our Europe adventure and we’re trying not to take a single thing for granted! When you read this post we’ll most likely be out in the desert, riding camels and sleeping in Bedouin tents. Crazy!!
Like most of the posts from the last couple weeks, I’m keeping this short and sweet. I’m also sharing ANOTHER muffin recipe with you!
You’re shocked, I know.
As you can tell from all the muffin recipes I’ve shared, I really meant it when I told you I used my One Bowl Basic Muffin Recipe a TON when I first created it. I did so much hosting that month and muffins were the easiest thing to whip up a half hour before my guests arrived so they could have some warm, portable snacks to get them through long and sometimes boring meetings.
These Low-Fat PB & J Muffins were one of my favorites out of all the flavors I made. Peanut flour was the perfect ingredient to make these muffins rich in peanut butter goodness without all the density that normal peanut butter brings to baking. I also love the surprise of jelly in the middle. It adds extra sweet, juicy goodness and of course pairs beautifully with peanut butter.
I hope you guys aren’t too bored with muffin recipes yet!! I think I have a couple more to share in the coming weeks, but hopefully they’ll be scattered throughout the recipe recreations I’ll be sharing from all the food I’ve eaten while traveling. Thanks for being so understanding about my lack of time in the kitchen lately:)
- 1 cup flour
- 1 cup peanut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 flax egg (1 tablespoons ground flaxseed + 3 tablespoons water)
- 1 cup non-dairy milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- optional: 1 teaspoon vanilla extract
- 12 teaspoons of your favorite jelly, jam, or preserves
- Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray. Set aside.
- In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
- In a large bowl, whisk together the dry ingredients (flours, baking powder, and salt).
- Add in the wet ingredients and mix until just combined.
- Drop 1 spoonful's worth of dough into each muffin tin. Then place 1 teaspoon of jam into the center of dough. Evenly divide the remaining batter among the 12 muffin tins, making sure the jelly is covered as best as possible, and bake for about 20-25 minutes until golden brown around the edges. Allow the muffins to cool slightly before removing from the pan.
- Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 151Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 237mgCarbohydrates 20gNet Carbohydrates 0gFiber 1gSugar 10gSugar Alcohols 0gProtein 5g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.