If you like peanut butter and jelly, you will love these vegan peanut butter and jelly muffins. They are packed with protein from flax seeds and peanut butter, making them a satisfying healthier snack or yummy breakfast option. 

I don’t just kind of like peanut butter. I love it. When I was training for my bikini competition, it was one of my favorite indulgences. When I was pregnant, it was one of the few foods I could stomach. Heck, I even created an entire recipe book called The Peanut Butter Diet

I am always looking for ways to incorporate peanut butter into recipes. This peanut butter and jelly muffin just seemed like the perfect twist on the classic. 

Why You'll Love This Recipe

  • It’s portable. You can eat it as you rush out the door or as you’re dropping your kids off in the school drop off line. 
  • Each muffin has protein from peanut butter, flax seeds, oatmeal, and vegan Greek yogurt, so they keep you feeling satisfied, making them a perfect breakfast option. 
  • They taste like nostalgia.
  • Can I substitute a different jelly? As long as they’re not too high in water content, any jam or jelly would work just fine in these muffins. You can do a classic like strawberry, a little more bold like blackberry or peach jelly, or you could have an entire tastebud adventure with something like mango basil jam.
  • Can I substitute a different nut butter? You can use any creamy nut butter, but I would not recommend a chunky butter. If you’d like bits of nuts in the batter, you can add those and fold in just before dividing your muffins into their tins. 
  • How about nut-free? You can use nut butter in place of the sun butter and make sure you use a nut-free plant milk and Greek yogurt. The yogurt I used is from Silk brand and is coconut-based.

More Recipes You'll Love

Peanut Butter and Jelly Muffins

Servings 10 Muffins
Author Brittney Long


Dry Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup old fashioned oats
  • 1/4 cup brown sugar
  • 2 tbsp ground flax seed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup soy milk
  • 2 tbsp aquafaba
  • 3 tbsp melted peanut butter
  • 1/2 tsp vanilla extract
  • 1 cup vegan Greek yogurt (I love Silk brand)


  • 10 tsp strawberry jelly
  • 5 large strawberries, halved


  • Preheat oven to 350°F and grease 10 muffin cups in a muffin tray.
  • In a medium bowl, combine all dry ingredients.
  • In a large bowl, combine all wet ingredients.
  • Add the dry ingredients to the wet ingredients and stir to combine until you no longer see dry flour.
  • Divide your muffin batter between your 10 muffin tins.
  • Add 1 tsp of jelly to each muffin and swirl with a toothpick
  • Top each muffin with a half of a large strawberry.
  • Bake for 11-13 minutes.

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it. 


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