Vegan Peanut Butter and Jelly Muffins
(SORRY, no photo this time. I gave the whole batch away while they were still warm (minus one for quality control, of course!) I’ll take a photo the next time, because I WILL be making these again.)
Calling all pb and j fans!
Here’s a quick and yummy recipe you can whip up for a snack or to give away as last-minute gifts. You are likely to have everything in your pantry already, and by altering the type of jam you use, you can make different flavors. And need I say it is a huge hit with kids?! Here is the recipe for Vegan Peanut Butter and Jelly Muffins.
One of the challenges with vegan baking is getting an end product that is not dense or tough and that will hold together instead of falling apart. Because you don’t use eggs, you need a substitute that can provide leavening and binding both.
After one of our refrigerators broke, I scrambled for two days, cooking the frozen fruit we had in there, which had been intended to make smoothies the rest of the year, into jam. But I didn’t process any of it. It’s in the fridge, biding its time. It should last a month or two, probably, before it gets bad.
But because I never eat jam, except in the occasional peanut butter sandwich, which is perfect for traveling with, I had to find another way to use it. Voila–these muffins!
My first attempt came out too wet, heavy, and the batch was much too big. This second attempt is perfect. The muffins are light, and the flavors of the peanut butter and jam both come through beautifully.
I added the jam near the end, because I wanted to have a few small pockets of just jam, although it seems to not have made much difference. If you want chunks of jam, you’re better off using jam that has big chunks in it.
I used a strawberry jam with chunks of apple in it. Fabulous, although the little strawberry seeds do get stuck in your teeth.
Recipe: Vegan Peanut Butter and Jelly Muffins
1/2 cup peanut butter
2/3 cup nondairy milk (I used soymilk)
1/2 to 2/3 cup sugar, depending on how sweet or sour your jam is
1 Tablespoon apple cider vinegar (I assume white vinegar would also work)
1/2 cup chopped peanuts, optional
1-1/3 cup whole wheat flour (regular would be fine)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup jam
In a large bowl, mix together the peanut butter, milk, sugar, vinegar and peanuts. Mix well.
Stir in flour, baking soda, and salt until almost completely mixed. Add jam. Stir gently to just incorporate it.
Spray a muffin tin with nonstick spray. Fill muffin cups. Bake at 375 degrees F for 25-30 minutes, or until a stick comes out clean.
Let cool a few minutes before removing from the muffin tin. Makes 12 muffins.
I used a creamy peanut butter and added the chopped nuts because I wanted the texture, but you can omit them if you prefer. These baked up light and surprisingly soft and tender. I will definitely be making these vegan peanut butter and jelly muffins again!