Peanut Butter Jelly Muffins (V + GF) Recipe

That's it. ·
Warm Peanut Butter Jelly Muffins 2


2 Tbsp flax seed meal + 5 Tbsp water

¼ cup maple syrup or agave nectar (I used honey, but it’s not vegan)

1/3 cup cane sugar

¼ cup melted coconut oil

¾ cup unsweetened applesauce

½ cup peanut butter (we used Justin’s Classic Peanut Butter)

¼ teaspoon sea salt

1 ½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon apple cider vinegar

¼ cup unsweetened almond milk

2 That’s it. Apple + Strawberry fruit bars

¾ cup rolled oats (GF available)

½ cup almond meal

1 cup whole wheat pastry or all-purpose flour (GF available)

Topping: 8-9 teaspoon strawberry jam + 3 teaspoon more peanut butter


  1. Preheat oven to 350F. Grease muffin tin or line.
  2. Mix flax seed meal and water, then set aside for 5 minutes.
  3. In a large bowl, whisk together honey, sugar, and oil. Add in flax seed mix.
  4. Whisk in applesauce, peanut butter, salt, baking soda, baking powder, apple cider vinegar, and almond milk until well combined.
  5. Using a food processor or blender, grind That’s it. fruit bars for 10-15 seconds.
  6. Slowly fold in That’s it. fruit bars, flour, almond meal, and oats into mixture until batter is relatively thick. Add more flour if it’s too thin.
  7. Fill muffin tins ¾ of the way full. Top with ¾ teaspoon strawberry jam + ¼ teaspoon peanut butter. Swirl together using a toothpick.
  8. Bake on center rack for 26-32 minutes.
  9. Let cool for 20 minutes in the pan.