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Low-Fat Peanut Butter and Jelly Muffins

Low-Fat Vegan Peanut Butter and Jelly Muffins | Healthy Helper Your favorite combination of peanut butter and jelly in delicious muffin form! High carb, low-fat, vegan, and gluten-free these PB&J muffins will your new favorite heathy breakfast or snack to take on the go. + 10 other PEANUT BUTTER recipes for National Peanut Butter Lover's Month! 

5 from 2 reviews


  • 8oz pitted medjool dates, chopped
  • 1 cup water
  • 1 cup oat flour
  • 2 tsp baking powder
  • ¼ tsp vanilla bean powder
  • ½ cup peanut flour/powder
  • ¼½ cup vanilla almond milk (or another plant based milk)
  • 6 tsp all fruit (no added sugar) jelly


  1. Preheat oven to 325. Blend dates and water in a food processor on high until a smooth paste is formed. In a large mixing bowl, stir together oat flour, baking powder, vanilla bean powder, and peanut powder. Mix in almond milk and date paste. Stir until evenly combined.
  2. Spoon muffin batter into 6 muffin tins, filling each 3/4 of the way full.
  3. Place 1 tsp of jelly in each mufifn tin and top with remaining muffin batter so that the jelly is not visible.
  4. Place muffin tray in the oven and bake at 350 for 25 minutes.
  5. Remove tray from oven and let cool full before serving.