PB&J thumbprint muffins

The Green Market Baking Book is full of recipes by amazing chefs like Alice Waters and Dan Barber.


And Chef Ann Cooper!  The recipe is actually vegan, but I didn’t have half the items on hand.  So then I did what I do best…took the inspiration and ran with it…making an entirely new recipe altogether.


And they wound up tasting AWESOME.


So here’s what you need.

Peanut Butter and Jelly Thumbprint Muffins (vegan)



  • 1 cup whole wheat flour
  • 1/4 cup coconut flour*
  • 2 tbsp whole rolled oats
  • 1 tbsp brown sugar
  • 1/2 cup NuNaturals stevia baking mix*
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp cinnamon
  • 1/4 cup raisins
  • 2 tsp Salba*
  • 1/2 cup roasted peanuts


  • 3/4 cup strawberries, sliced
  • 1/2 cup soymilk
  • 2 tsp apple cider vinegar
  • 1 cup vanilla soy yogurt
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • blackberry preserves (or whatever jam you prefer)

Preheat oven to 350.


Combine all the dry ingredients (but only half of the peanuts).


Mix wet ingredients together separately (except strawberries and blackberry preserves), and then add to dry ingredients.



Fold in strawberries.


Add to greased muffin tins, filling them only 2/3 way up.


Then make little thumbprint divots in the middle of the batter of each muffin and scoop 1 tsp of blackberry jam into them.


It doesn’t have to be perfect.


Next, add remaining nuts to the tops of the muffins.


Oven ready.


After 20 minutes in the oven, check and see if a toothpick comes out clean.  They should take 18-22 minutes to bake depending on how packed your muffin tins are.


The smell of these was RIDICULOUS.  Waiting for them to cool was torture.


I halved the recipe and made another batch of mini-muffins, too.  These were without the peanut and jelly top layer though.


So small and cute!


I’m happy to report both of my official (non-vegan) taste testers were big fans.  The outcome was 100% delicious and tasted exactly like a PB&J sandwich.


It’s been only four days since I made them, and there are only a few left!  Good thing I froze some, too.


The minis are just as tasty.  And since they are so small, I can eat six at a time without feeling like I’m being a piglet.  And by six I mean ten.






*Substitutions wise, if you can’t find (or afford) coconut flour, NuNaturals stevia mix, or Salba, you can sub in different things but I can’t promise it will taste the same.  Coconut flour gives a delicious flavor unlike anything else, but whole wheat flour will work for all intents and purposes.  As for the stevia, you can use any other vegan sweetener, like turbinado sugar or coconut sugar.  Salba is similar to chia seeds and acts like an egg in vegan baking.  Alternatively, you can use chia seeds or ground flax with this recipe.

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16 thoughts on “PB&J thumbprint muffins

  1. elise

    the batter was STELLAR!!! as good as the final product to be honest. maybe ill just make the batter next time!?!

  2. elise

    for sure. or you could grind up certified GF oats and use oats flour for the WW flour in the recipe.

  3. Pingback: It may not be summer, but I’m still roasting

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