Peanut Butter and Jelly Muffins

These peanut butter and jelly muffins are a fun, baby-friendly take on the classic PB&J. They are great for batch baking and freezer-friendly!

My boys love berries, so anything that involves berries in any way, shape, or form will immediately catch their eyes. These little muffins are peanut butter flavored with a berry placed in the center of each one for the “jelly.” They are great to serve for breakfast or just as a snack! 

WHAT YOU’LL NEED

Here is what you’ll need to make these peanut butter and jelly muffins:

• Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
• Peanut Butter: Adds healthy fats, moisture and taste to these muffins. You may replace the peanut butter with a nut-free alternative.
• Egg: Used as a binder to help hold the pancakes together.
• Oat Flour: I love baking with rolled oats as they are so nutritious! Gluten-free rolled oats make these muffins gluten-free. You can purchase oat flour separately, but I always make my own by just blending up rolled oats!
• Baking Powder: Use as a leavening agent for the muffins.
• Cinnamon: For added flavor and enhancing the natural sweetness of the muffins.
• Salt: Small amount used to balance the flavors in the muffins.
• Blueberries: For slight added sweetness to the muffins. These blueberries serve as the “jelly” for these peanut butter and jelly muffins!

PROCESS

1. Stir together the oat flour, baking powder, cinnamon, and salt in a bowl and set aside.
2. Blend together the banana, peanut butter, and egg until smooth. 
3. Pour the banana mixture over the dry ingredients and stir until combined. 
4. Pour batter into a mini muffin pan and place one blueberry into the center of each mini muffin. Bake at 350 degrees F for 15 minutes.

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Peanut butter: You may replace the peanut butter with equal parts of a seed-based butter.
• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oat flour: You may replace the oat flour with all-purpose flour or whole wheat flour.
• Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.
• Blueberries: The blueberries may be replaced with raspberries or strawberries.

RECIPE NOTES

• This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• You may use premade oat flour, or make your own by blending old-fashioned rolled oats into a flour.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
• Use very ripe bananas with several brown spots. The riper the bananas, the sweeter the muffins.
• You can omit the berries altogether and just make mini peanut butter muffins!

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• Peanut Butter and Banana Granola Bars
• Banana Nut Muffins
• Peanut Butter and Banana Roll-ups