Vegan Almond Butter and Jelly Muffins Recipe

Looking for a delicious and allergy-friendly breakfast or snack? These Vegan Almond Butter and Jelly Muffins are the perfect solution! They’re easy to make, packed with plant-based protein and healthy fats, and capture that classic PB&J flavor in a convenient muffin form. Plus, they’re completely vegan, making them a great option for everyone.

This recipe uses almond butter instead of peanut butter to cater to nut allergies, but you can easily substitute with your favorite nut butter if allergies aren’t a concern. The jelly swirl on top adds a touch of sweetness and visual appeal, making these muffins a hit with both kids and adults.

Ingredients:

• 1 1/2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk
• 1/2 cup granulated sugar
• 1/4 cup almond butter
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup of your favorite jelly or jam

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, sugar, almond butter, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fill each muffin liner about 2/3 full.
6. Spoon a small dollop of jelly onto the top of each muffin. Use a toothpick or knife to swirl the jelly into the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Almond Butter and Jelly Muffins are best enjoyed within a few days, stored in an airtight container. You can also freeze them for longer storage. Enjoy!

Keywords: Vegan muffins, almond butter muffins, jelly muffins, vegan baking, allergy-friendly recipe, plant-based muffins, breakfast recipe, snack recipe, easy muffin recipe.

Ingredients:
all-purpose flour (or gluten-free blend), baking powder, baking soda, salt, unsweetened almond milk, granulated sugar, almond butter, vegetable oil, vanilla extract, your favorite jelly or jam

Tags:
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