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PB&J Muffins

A classic flavor combination of berries and peanut butter just in time for back to school! These delicious vegan muffins are an easy breakfast or a satisfying after school snack.

Vegan PB&J Muffins Recipe

We are officially in back to school mode! Or back to work mode for me since I am a teacher. No more making lunches at home whenever I get hungry and gone are the days of enjoying a long relaxing breakfast. It is back to packing daily lunches, rushing out the door in the morning, and eating breakfast while I drive to work.

Vegan PB&J Muffins Recipe

My go-to breakfasts at the end of last year were our Trail Mix Breakfast Cookies and our Easy Vegan Breakfast Cookies! They have been the absolute best recipes since they are so delicious and keep me full for the morning! Now, these PB&J Muffins are able to join in the rotation of the perfect on-the-run breakfasts! These have also been really great to have as an after work snack, when I am needing a little pick me up with my afternoon coffee! It has been so handy to keep these in the freezer and at night I've been taking one out so in the morning it tastes like it is freshly baked!

Vegan PB&J Muffins Recipe

While I get cravings for sweets in the afternoons, my husband, Devin always has his sweet tooth in the evenings after dinner. So, he has been loving eating these muffins while we relax on the couch watching a movie! Taylor and I recently came out with our Vegan Lemon Cookies so Devin and I have had cookies and muffins galore for us to enjoy!

~ Tessa

Vegan PB&J Muffins Recipe

Vegan PB&J Muffins Recipe


PB & J Muffins



Yield: 12 muffins

Prep time: 10 minutes

Bake time: approximately 20 minutes

Author: Kitchen Potatoes



Dry Ingredients

· 1 ½ cups all-purpose flour

· 1 tbsp baking powder

· a pinch of salt

Wet Ingredients

· ¾ cup vegan milk (I use unsweetened soy milk)

· ¾ cup granulated sugar

· 1 tsp vanilla

· ½ cup smooth natural peanut butter

· ¼ cup vegetable oil (or any other neutral tasting oil)

· 1½ cup of your favorite berries, fresh or frozen (I used raspberries)

· ½ tbsp all-purpose flour



  1. Preheat oven to 350°F. Spray muffin tin with cooking spray.

  2. Combine all dry ingredients in a medium bowl.

  3. Combine all wet ingredients in a large bowl.

  4. Add dry ingredients to wet ingredients and whisk until combined.

  5. In a small bowl, toss berries in ½ tbsp of all-purpose flour to prevent the berries from sinking to the bottom of your muffins. Fold flour-coated berries into your muffin batter.

  6. Pour batter into prepared muffin tin and bake for approximately 20 minutes. Remove muffins from oven once a tester toothpick comes out of the center clean. Immediately after removing from the oven, place the muffins, while still in their muffin tin, on a cooling rack.

  7. Once muffins have cooled (approximately 10 minutes), remove muffins from muffin tin and place muffins on cooling rack to cool completely. Eat and enjoy!


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Welcome! Our names are Tessa and Taylor. We are sisters who love vegan comfort food and binge-ing cooking shows. It has been our dream to create a blog to showcase how easy and delicious it can be to eat vegan. We hope you enjoy our recipes! 

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