Vegan Peanut Butter and Jelly Muffins

Name: Vegan Peanut Butter and Jelly Muffins
Cuisine: Plant-based
Ingredients: 10 oz/2 heaping cups frozen or fresh raspberries, or other berries of choice; 2 tablespoons maple syrup; juice from half a lemon; 2 tablespoons chia seeds; 2 cups spelt flour; 2½ teaspoons baking powder; sea salt; ½ cup + 2 tablespoons coconut sugar; 1 cup dairy-free milk; ⅓ cup refined coconut oil; 1 teaspoon vanilla extract; ¼ cup chia jam, plus more for topping; ¼ cup creamy peanut butter

Recipe by

Masha

Plant-Based Recipe Developers 📅 Published March 3, 2021 🔄 Updated August 18, 2025

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Instructions

1

Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins. Done
2

Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note). Done
3

In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy. Done
4

Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam. Done

The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addition to smoothies, including peanut butter and jelly muffins. I remember wanting to recreate that muffin flavor at home as soon as I saw them, and this was years ago. I finally got around to it! These muffins are made with spelt flour and are filled with a layer of peanut butter and chia jam in the middle, as well as topped with a swirl of both. The recipe has you make extra chia jam, so that you can top the muffins with more of it, which is my favorite way to enjoy them. Hope you’ll give these a try!

Vegan Peanut Butter and Jelly Muffins

Serves: 12 muffins

Ingredients

for the chia jam

10 oz/2 heaping cups frozen or fresh raspberries, or other berries of choice
2 tablespoons maple syrup
juice from half a lemon
2 tablespoons chia seeds

for the muffins

2 cups spelt flour
2½ teaspoons baking powder
sea salt
½ cup + 2 tablespoons coconut sugar
1 cup dairy-free milk
⅓ cup refined coconut oil
1 teaspoon vanilla extract
¼ cup chia jam, plus more for topping
¼ cup creamy peanut butter

Instructions

to make the chia jam

Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins.

to make the muffins

Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note).
In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy.
Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam.

Notes

I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and don't mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly.

3.5.3226

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Learn More About Our Story