Vegan PBJ Muffins with Peanut Butter Streusel

These delicious PBJ Muffins are filled with homemade strawberry chia jam and topped with Peanut Butter Streusel. All vegan and plant-based! Delicious!

Course Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 145kcal

Author Elephantastic Vegan

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

US Customary - Metric

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