Peanut Butter & Jelly Doughnuts

Posted by in Cooking, Doughnuts, Sweets | 0 comments





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Hello & Happy Friday!





Since its the beginning of another glorious weekend and I’ve been on a peanut butter and jelly streak.. I could think of no better recipe to share than these Vegan Peanut Butter and Concord Grape Doughnuts!!



As someone who’s not a peanut butter or jelly person I naturally didn’t have high hopes for this recipe. 







But in all honesty, homemade Concord Jam makes anything taste like well.. the jam



I also don’t like anything that is too overpowering, but this doughnut is the perf balance with rich peanut butter and grape jam and even the moisture is on point and the crushed peanuts just give it that added texture that’s simply divine!






If you nee a doughnut that wows, is easy, and will impress anyone and everyone.. 



Those who are vegan and non, those who don’t even like peanut butter or jelly, or even those who just want to dislike everything..






You need to try this recipe!



Need my recipe for Concord Grape Jelly?! Click here






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Why this recipe rocks:






Soft like buttah


Great for entertaining




















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Peanut Butter and Jelly doughnut
Yields 10
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  1. Ingredients
  2. 1½ cups flour
  3. 1/2 cup Better Body Foods PB Fit powder
  4. 3/4 cup jelly
  5. 1 tsp cinnamon
  6. 2 teaspoons baking powder
  7. ¼ teaspoon baking soda
  8. ¼ teaspoon salt
  9. ¾ cup coconut milk or almond milk
  10. 1 teaspoon apple cider vinegar
  11. 3 tablespoons coconut oil
  12. 1 teaspoon pure vanilla extract (1/2tsp in batter and glaze)
  13. Jelly Glaze
  14. 1 cup powdered sugar
  15. 1 tbsp jelly
Peanut butter glaze
  1. 1 cup powdered sugar
  2. 1 tbsp jelly
  1. Wash, peel, and boil 2-4 small size purple potatoes until fork soft. Mash, set aside to cool.
  2. For the doughnuts preheat oven to 375ºF and coat the 6 donut shells with coconut oil
  3. In a medium bowl, sift together flour, pb powder, cinnamon, baking powder, baking soda and salt.
  4. In a mixing bowl, mix together coconut milk beverage or almond milk, vinegar, stirring until curdled.
  5. Add oil, jelly, potatoes, and vanilla extract to the bowl. Stir in flour mixture until just combined.
  6. Spoon batter into the prepared donut pans.
  7. Bake donuts for 16-18 minutes, until golden brown and baked through. Place onto a cooling rack.
  8. To make the peanut butter and concord grape glaze!
  9. Place ingredients for peanut butter and jelly icings in separate bowls. Combine to form a frosting. I prefer mine on the thinner side!
  10. Once the doughnuts are ready place on a cooling rack for 10-15 minutes, then add the frosting and top with chopped peanuts.
  11. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.
  1. Never made Concord Grape Jelly?! Check out my recipe via EDS
  2. Purple potatoes can be skipped if needed
Eat. Drink. Shrink.





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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.



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