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Peanut butter and jelly muffins served on a wooden cutting board
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4.96 from 23 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 20 mini muffins
Author: Lily Payen

Ingredients

  • 2 medium overripe bananas
  • cup smooth peanut butter
  • 1 egg
  • ½ cup oat flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • 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