My 10-year-old daughter and I made Peanut Butter and Jelly Muffins yesterday in honor of National Peanut Butter and Jelly day! I based my recipe off of this one, but changed it quite a bit. I do that a lot because 1) we are vegan and don’t eat animal products, 2) I like to make recipes healthier, and 3) it’s fun!
If you want a safe and tested recipe, I would encourage you to follow the link above and make your own substitutes. If you would like to see my non-exact recipe to help give you some ideas of your own, feel free to read it below, but don’t get upset if it doesn’t turn out. It turned out well for me last night, but I didn’t write down the recipe while I was making it, and I need to test it again to make sure I’ve got the measurements correct.
Healthy Vegan Peanut Butter and Jelly Muffins
- 2 cups whole wheat white flour (from Trader Joe’s)
- 1/4 cup ground up raw pumpkin seeds
- 1/4 cup almond meal (from Trader Joe’s)
- 1/4 cup raw (turbinado) sugar (from Trader Joe’s)
- 1/4 cup Herman sourdough starter
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups plain rice milk (approximate amount — add enough so batter isn’t too thick and not too thin; more on the thick side than on the thin side)
- 1/2 cup peanut butter
- egg substitute equivalent of 2 eggs = mix 6 tablespoons of water with 2 tablespoons of chia seeds and let sit a few minutes until jelled
- 2 tablespoons organic virgin coconut oil (from Trader Joe’s) — melt on a stove on low before adding it to wet ingredients; coconut oil melts very easily
- tablespoon of vinegar
- Cooking spray
Use two bowls — one bowl for the wet ingredients and one bowl for the dry ingredients. Mix the dry ingredients in one bowl and the wet ingredients in the other (all wet ingredients except for vinegar — add that at the end after everything is mixed together). Then pour the wet ingredients into the dry ingredients (or vice versa — whichever works best for you) and mix them together. After it’s all been stirred together, then add and mix in the vinegar.
To put the batter in the muffin pans, I used a small ice cream scoop I got many years ago from Pampered Chef. It’s half the size of a regular ice cream scoop. With the small scoop I scooped one scoop of the batter in each muffin cup. Then my daughter put 1/2 tsp of jelly in the center, and then I put another scoop of batter on top. That way when it cooks, the jelly is in the middle of the muffin!
I also put a topping on our muffins. For the topping, take a little peanut butter and mix it with a little turbinado sugar — maybe about 1 tablespoon peanut butter and 4 tablespoons sugar (you’ll probably need to experiment — I didn’t measure it out when I made so that is a guess). Mix them until the mixture looks like little crumbs. Then crumble a little bit on the top of each muffin.
Cook the muffins in the oven for about 20 minutes. The other recipe said 20 minutes in a 400 degree oven. I was afraid mine might burn, so I cooked them on 400 for about 15 minutes and then turned them down to 375 the rest of the time. They turned out nice and golden and rose well. Yum! Makes 18 muffins.