Peanut Butter & Jelly Power Muffins

Doreen Fish


These are awesome muffins and wonderful for those that are lactose intolerant.
A little like PB & Jelly sandwich.
No eggs, no dairy milk and no butter!!
This is a healthy muffin and freezes well.
The picture is from the batch I made today


★★★★★ 1 vote

makes 18


  • 1 c
    ww flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
    sugar, i used regular but if you can find maple sugar use it
  • 1 tsp
  • 6 Tbsp
    rolled oats
  • 3 Tbsp
  • 1/2 c
    soy milk, i used vanilla soy milk
  • 4 Tbsp
    raw peanuts
  • 4 Tbsp
    oil, i used olive oil
  • 6 Tbsp
    maple syrup
  • 1 tsp
  • 1/2 c
    peanut butter
  • 3 Tbsp
    cider vinegar
  • 2 medium
  • 4 Tbsp
    strawberry jam....i used raspberry

How to Make Peanut Butter & Jelly Power Muffins


  1. Preheat oven to 350 degrees. Grease or line a muffin pan...I used my large pan and my small one as this makes 18.
    Sift together the flour, baking powder and soda, salt , sugar and cinnamon.Add the oats, raisins and HALF the peanuts.
    I another bowl combine the soy milk, olive oil, maple syrup, vanilla, peanut butter, vinegar, and bananas....mash all together and blend well.
    Pour peanut butter mixture into dry and stir but don't over mix.
    Fill the muffin tins two thirds full and place about 1/2 tsp of the jam on each and sprinkle with the remaining nuts....I chopped them first.

    Bake 20 mins approx or until toothpick inserted comes out clean.

Printable Recipe Card

About Peanut Butter & Jelly Power Muffins

Course/Dish: Muffins Sweet Breads
Other Tag: For Kids

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