Low-Fat Vegan Peanut Butter and Jelly Muffins (PB&J)
These Low-Fat Vegan PB & J Muffins are great grab and go snacks that will bring you back to your favorite childhood flavor combination!
Servings: 12 muffins
Calories: 189kcal
Ingredients
- 1 cup flour
- 1 cup peanut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg 1 tablespoons ground flaxseed + 3 tablespoons water
- 1 cup non-dairy milk
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract optional
ADD-INS:
- 12 teaspoons of your favorite jelly, jam, or preserves
Instructions
- Preheat your oven to 400 °F 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.
Notes
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
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 217mg | Potassium: 218mg | Fiber: 2g | Sugar: 12g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg