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!
Servings: 20 mini muffins
Ingredients
- 2 medium overripe bananas
- ⅓ cup smooth peanut butter
- 1 egg
- ½ cup oat flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 20 blueberries
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Stir together the oat flour, baking powder, cinnamon, and salt in a bowl and set aside.
- Blend together the banana, peanut butter, and egg until smooth.
- Pour the banana mixture over the dry ingredients and stir until combined.
- 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 or until a toothpick comes out clean.
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!
Nutrition
Calories: 51.91kcal | Carbohydrates: 5.76g | Protein: 1.93g | Fat: 2.69g | Saturated Fat: 0.58g | Polyunsaturated Fat: 0.76g | Monounsaturated Fat: 1.21g | Trans Fat: 0.01g | Cholesterol: 8.18mg | Sodium: 48.7mg | Potassium: 85.45mg | Fiber: 0.8g | Sugar: 2g | Vitamin A: 20.21IU | Vitamin C: 1.15mg | Calcium: 11.53mg | Iron: 0.29mg
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