Jam-Filled Vegan Strawberry Muffins
Servings: 12
These vegan strawberry muffins are soft, tender and filled with a sweet chia jam center. Almond butter adds richness, while applesauce keeps them moist without dairy or eggs. Each bite delivers nostalgic PB&J vibes with a wholesome, bakery-style texture.
Ingredients
- ⅓ cup almond butter
- ¼ cup coconut oil, unrefined at room temperature
- ½ cup pure maple syrup
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour unbleached
- ¾ cup whole wheat flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon ground cinnamon ground
- ½ cup almond milk unsweetened
- 6 tablespoon strawberry chia jam
- ¼ cup homemade protein powder optional
Instructions
- Heat the oven to 400 °F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, beat the almond butter and coconut oil with an electric mixer on high speed until creamy. Add the maple syrup and beat until well combined, then add the applesauce and vanilla and beat until creamy.
- In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and protein powder, if using.
- Add a third of the flour mixture to the creamed mixture and beat on low just until combined. Beat in half the almond milk, then another third of the flour, the rest of the almond milk and the remaining flour, mixing just until the batter comes together. Do not overmix.
- Fill each muffin cup one-quarter full with batter, using a spoon to spread it over the bottom and a little up the sides. Place a small spoonful of jam in the center of each, then top with the remaining batter, making sure it covers the jam.
- Bake until the tops are golden brown and spring back when gently pressed, 15 to 20 minutes. Let cool in the pan for 10 minutes before serving.
Notes
- Gluten-Free: Use 1 1/2 cups gluten-free all-purpose flour in place of both flours.
- Jam Swaps: Any thick jam works in place of the strawberry chia jam. A thin jam is more likely to sink or leak.
- Prep Tip: Let the coconut oil sit at room temperature until soft but not melted so it creams with the almond butter.
- Freezing: These freeze well in a freezer-safe container. Thaw at room temperature when ready to eat.
Nutrition
Serving: 1muffin, Calories: 207kcal, Carbohydrates: 30g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 143mg, Potassium: 134mg, Fiber: 2g, Sugar: 14g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg
