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You are here: Home / Recipes / Desserts / Vegan PBJ Muffins with Peanut Butter Streusel

Vegan PBJ Muffins with Peanut Butter Streusel

Published: Jun 6, 2017 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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Vegan PBJ Muffins with Peanut Butter Streusel | ElephantasticVegan.com

These delicious PBJ Muffins are filled with homemade strawberry chia jam and topped with Peanut Butter Streusel. So soft and fluffy!

Vegan PBJ Muffins with Peanut Butter Streusel

As someone not from the US, I never understood what the big deal was with whole PBJ thing. What a fool I was! Remember the Chocolate Peanut Butter Pancakes? My can’t-get-enough-of-peanut-butter-craze pretty much started with these but it’s not ending here. PB also found its way into these delicious muffins!

The muffins are filled with a super quick and yummy Strawberry Chia Jam and topped with 3-ingredient Peanut Butter Streusel. This is PBJ perfection, I’m telling you! The muffin base is so soft and fluffy.. I’d give anything for a PBJ muffin pillow!

Just like you would make regular streusel, you just use peanut butter instead of butter to make these amazing PB Streusel.

The recipe yields a smaller batch – 4 muffins. I have been baking a lot lately, and I didn’t want to deal with all the leftover muffins from a 12-muffin-tray, that’s why I made a small household-batch. If you need/want more, you can always double/triple the recipe.

Vegan PBJ Muffins with Peanut Butter Streusel from the top

Vegan PBJ Muffins with Peanut Butter Streusel inside

Vegan PBJ Muffins with Peanut Butter Streusel from top

Vegan PBJ Muffins with Peanut Butter Streusel inside

Vegan PBJ Muffins with Peanut Butter Streusel

Elephantastic Vegan
These delicious PBJ Muffins are filled with homemade strawberry chia jam and topped with Peanut Butter Streusel. All vegan and plant-based! Delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American, Vegan
Servings 4
Calories 145 kcal

Ingredients
 
 

Ingredients for the muffin base

  • 2/3 cup all-purpose flour , sifted
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon baking powder
  • 1 pinch baking soda
  • 1 pinch salt
  • 1 teaspoon coconut oil liquid
  • 1/3 cup almond milk or your favorite plant-based milk
  • 1/4 teaspoon coconut vinegar*
  • 1/4 teaspoon vanilla extract

Quick Strawberry Chia Jam

  • 1 cup frozen strawberries
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chia seeds

Ingredients for the Peanut Butter Streusel

  • 1 tablespoon peanut butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon granulated sugar

Instructions
 

Instructions

  • For the strawberry chia jam, heat the frozen strawberries in a small pot, add the maple syrup and let them cook on medium heat until soft. Mash them with a fork, add the chia seeds and give it a quick mix. Take the pot off the stove and let it sit for about an hour to thicken.
  • Pre-heat oven to 360°F/180°C.
  • In a mixing bowl, combine all the dry ingredients for the muffin base, whisk, then add in the wet ingredients for the muffin base and whisk again until it's a smooth batter.
  • For the peanut butter streusel: Combine the peanut butter, flour and sugar in a bowl and mash and whisk with a fork until it's nice and crumbly.
  • Fill the muffin batter in muffin wrappers or use a lightly oiled muffin pan. Top with about 1 teaspoon strawberry chia jam per muffin and press it into the batter a bit. Sprinkle the peanut butter streusel on top. Bake the muffins in the oven for about 20 minutes until golden. Let them cool off a bit before enjoying them!

Notes

*Coconut vinegar is mild vinegar which I prefer for my baked goods. You can substitute it with apple cider vinegar for example.

Nutrition

Calories: 145kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 46mgPotassium: 73mgSugar: 6gCalcium: 42mgIron: 1.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

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Comments

  1. Natalie | Feasting on Fruit

    June 7, 2017 at 6:00 pm

    I’m just the weirdo who did actually grow up in the US but still took years to fully appreciate the deliciousness that is PB&J. But it’s the best! Actually no, scratch that, PB&J + streusel is THE BEST! These are pure muffin magi– I love every single bit of them. And if you make any progress on that PB&J muffin pillow concept, count me in as a beta tester :D

    Reply
    • Bianca

      June 12, 2017 at 6:46 pm

      At least now we know better! :) I’m sure it wasn’t the last eye-opening food combination we’ve come to love. Ahhh, thankfully there is so much more to explore.

      Reply
  2. Jojo

    June 15, 2017 at 1:43 am

    Oh yum! I love the PB&J combo but I’ve never made anything this good with my fave’ duo!

    Reply
    • Bianca

      June 18, 2017 at 12:45 pm

      Then you should give them a try! :)

      Reply
  3. SEw

    March 11, 2018 at 12:45 am

    Can this be made as a loaf?

    Reply
    • Bianca

      March 11, 2018 at 9:12 am

      yes, but the baking time will be much longer depending on the size of the loaf pan! :)

      Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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