These Vegan Peanut Butter & Jelly Banana Muffins will have you feeling like a kid again! They’re the perfect balance of peanut butter and jelly, and their vegan, gluten-free, and naturally sweetened, making them a perfect sweet for almost everyone!
Confession: I didn’t used to like peanut butter as a kid.
I know, I was weird, but I definitely make up for my lack of consumption as a kid now.
These Vegan Peanut Butter & Jelly Banana Muffins came to be because I was bored, we had leftover bananas, and I was craving a slice of PB&J toast, but we didn’t have any jelly.
And these did not disappoint, I absolutely love them. They’re require minimal ingredients, and are SO easy to make!
Main Ingredients in these Vegan Peanut Butter & Jelly Banana Muffins
Banana: Pretty necessary for the banana flavor! I ended up using about 2 large ones.
Honey/Maple Syrup: Just for a little extra sweetness!
Peanut Butter: Essential for the peanut butter flavor in these muffins. But, if you can’t have peanut butter, almond, cashew, or a seed butter would work well too! Obviously, the flavor will be different though!
Greek Yogurt: A pretty thick yogurt is essential to this. I like to use this non-dairy one from Kite Hill, but any Greek or thick yogurt should work
Rolled Oats: This will be the base of the muffins! I wouldn’t try substituting with quick oats just because the texture is pretty different! If you do try it though, let me know how it works out!
Vanilla Protein Powder: I honestly just use this protein powder for the flavor. If you don’t have one or a good tasting one, feel free to substitute it with 1-2 tbsp of rolled oats and ½ – 1 tsp of vanilla extract.
Blueberries + Chia Seeds: I did not have any jelly on hand so if you have that on hand and want to use that, go ahead! I took some frozen blueberries and microwaved them for 20 ish seconds until they softened. Then I added some chia seeds and lemon juice and set it aside to thicken and used that as my makeshift jam.
How to Make these Vegan Peanut Butter & Jelly Banana Muffins
Prepare: If you don’t have jelly or jam on hand, place the blueberries in a small bowl. Microwave them for 20-30 seconds. Mash them with a fork and add in the chia seeds and lemon juice. Set aside to thicken. Preheat the oven to 420 F.
Combine Wet Ingredients: Combine the mashed banana, honey/maple syrup, peanut butter, lemon juice, and yogurt well in a large mixing bowl.
Add Dry Ingredients: Add in the rolled oats, vanilla protein powder, baking powder, and baking soda. Combine well. The batter should be on the thicker side so that it’s scoopable.
Fill Muffin Liners: Fill the muffin liners about 2/3 of the way (my batter made 8). Add a dollop of peanut butter on top of each filled liner. Then add a dollop of jelly, but make sure you have a little bit left. Add the remaining batter on top of the peanut butter and jelly. Finally, add the leftover jelly on top and swirl it around with a toothpick.
Bake: Place the muffins in the oven to bake at 420 F for 5 minutes. After 5 minutes, lower the heat to 350 and bake for another 15 minutes. Let cool in the muffin tray completely before you take them out.
*Note: I made these muffins multiple times, sometimes they sink in the middle a little after baking and sometimes they don’t. I think it has to do with the amount of jam I put on top, but I’m not completely sure. If this happens, I just fill the sunken part with more peanut butter and jelly and it’s all good 🙂
Enjoy: Once completely cooled, enjoy a couple of these for breakfast topped with more peanut butter and fruit, or enjoy as dessert!
Why are these Vegan Peanut Butter & Jelly Muffins Balanced?
Not only do these PB&J muffins feed your inner child, but they also nourish your body with lots of wholesome foods!
Protein: The protein powder, peanut butter, Greek yogurt and oats are all giving us plant-based proteins!
Carbs: Lots of quick, energizing carbs in here from the banana, honey/maple syrup, oats, and blueberries (or jelly/jam)!
Fats: The star of the show, the peanut butter, is giving us loooots of flavor and fats!
Storage:
Store covered or in an air-tight container at room temperature for 2 days!
If you like this recipe, be sure to check out:
Fluffy Chocolate Chunk Banana Muffins
Blender Banana Bread Energy Balls
The Ultimate Vegan Chocolate Chip Cookie – (GF)
Vegan Peanut Butter & Jelly Banana Muffins
Ingredients
Quick and Easy Jam
- 1/3 cup frozen blueberries
- 1/2 tbsp chia seeds
- 1/2 tsp lemon juice
Muffins
- 2/3 cup mashed banana
- 3 tbsp honey or maple syrup
- 1/4 cup runny peanut butter
- 1/2 cup non dairy greek yogurt
- 2 tsp lemon juice
- 1 1/4 cup + 1 tbsp rolled oats
- 2 tbsp vanilla protein powder *
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- In a small bowl, microwave the blueberries for 20 ish seconds. Mash them with a fork, then add in the chia seeds and lemon juice and combine well. Set aside to thicken.
- Preheat the oven to 420 F.
- In a large mixing bowl, combine the mashed banana, honey/maple syrup, peanut butter, Greek yogurt, and lemon juice.
- Add in the rolled oats, vanilla protein powder, baking soda, and baking powder. Combine well.
- Fill the muffin liners about 2/3 of the way (my batter made 8). Add a dollop of peanut butter on top of each filled liner. Then add a dollop of jelly, but make sure you have a little bit left. Add the remaining muffin batter on top of the peanut butter and jelly. Finally, add the leftover jelly on top and swirl it around with a toothpick.
- Place the muffins in the oven to bake at 420 F for 5 minutes. After 5 minutes, lower the heat to 350 F and bake for another 15 minutes. Let cool in the muffin tray completely before you take them out.
- *Note: I made these muffins multiple times, sometimes they sink in the middle a little after baking and sometimes they don’t. I think it has to do with the amount of jam I put on top, but I’m not completely sure. If this happens, I just fill the sunken part with more peanut butter and jelly and it’s all good 🙂
- Once completely cooled, enjoy a couple of these for breakfast topped with more peanut butter and fruit, or enjoy as dessert!
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