Breakfast
Snacks

Peanut Butter and Jelly Muffins

These mini Peanut Butter and Jelly Muffins are the perfect way to use up and ripe bananas that you may have leftover from the week. They come together in one bowl and in less than 30 minutes, and are the perfect grab and go breakfast or sweet snack!

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a bunch of mini Peanut Butter and Jelly Muffins on a brown piece of parchment paper.

Why You’ll Love This Recipe

  • Peanut Butter and Jelly Muffins are the perfect way to use up any leftover bananas that you may have.
  • The perfect bite size, grab and go breakfast.
  • Great option for after school snack!
  • Perfect for snacking on throughout the day.
  • Made with simple and healthy ingredients.
  • Can be made gluten free with the use of 1:1 gluten free flour.
  • Also can be made vegan with the use of a flax egg instead of a regular egg.
  • If you love this recipe, check out my flourless banana muffins for another great option!

Ingredients And Substitutions

These are the main ingredients and substitutions for Peanut Butter and Jelly Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use all natural creamy peanut butter for best results. I love this one from Spread the Love or the Salted creamy peanut butter from Trader Joes.

Over ripe, spotty bananas are going to work best as they are soft and easy to mash and will have a natural sweetness to them then unripe green bananas.

Pure maple syrup is an unrefined natural sweetener that I love to use in my recipes, this is different than pancake syrup. You can however, leave it out for a sugar free option or sub for honey, agave or date syrup. Alternatively, you can use ca sugar, brown sugar, coconut sugar or monk fruit sweetener.

An egg is going to add to the overall texture, making these muffins light and fluffy. You can make them vegan by using a flax egg instead.

Vanilla extract adds flavor to any baked good!

I love to use all purpose flour for the best texture, however, you can also use 1:1 gluten free flour such as Bob’s Red Mill, oat flour, or even almond flour. But if using almond flour you will need to add more than what is allotted for the AP (all purpose) flour.

Almond milk is going to keep these muffins dairy free. Alternatively you can use oat milk, coconut milk, or any other dairy or dairy free alternative.

Baking soda will help these muffins rise and have a nice, fluffy texture.

A touch of sea salt will balance out all the flavors.

You can use store-bought jam, jelly or use my homemade chia seed jam.

all the ingredients that you need to make these mini muffins in individual containers.

How To Make

ONE: In a bowl, add in the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk and egg. Whisk until ingredients are well incorporated.

TWO: Fold in flour, baking soda and salt and mix until batter is well combined.

all purpose flour, baking soda and salt added to the wet ingredients.

THREE: Add batter to a well greased mini muffin tin and add 1/2 tsp of jelly on top. You can swirl the tops to create a pretty design, or just leave as it. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

FOUR: Let cool for about 15-20 minutes before removing from the tin and enjoy!

Tips And Tricks

Combine wet ingredients first before adding in the dry ingredients.

Be sure to really coat the muffin tin with non-stick spray so that way the muffins won’t stick.

Alternatively, you can use mini muffin liners, or silicon muffin holders.

Fill the batter about 3/4 of the way to the top, add 1/2 tsp of jelly in the center and swirl with a toothpick to create a pretty design on top.

Use my chia seed jam for a healthier alternative.

How To Serve And Store

Serve these Peanut Butter and Jelly Muffins once they are cool enough to handle. Enjoy as a snack or grab and go breakfast. These also work great as a pre-workout snack.

Store in an airtight container on the counter and enjoy within 3-4 days. You may also store in the fridge and enjoy within 7 days.

a hand holding one of the mini muffins with a bite taken out of it.

Taste And Texture

These mini Peanut Butter and Jelly Muffins have a lovely peanut butter and jelly flavor that isn’t overly sweet. Since there is only 1/4 cup of added sweetener in the whole batch, this recipe is relatively sweetened with the taste of the ripe bananas.

The texture is soft, fluffy and chewy!

Frequently Asked Questions

Can I use almond flour instead of AP flour?

Yes, you can! However, since almond flour isn’t a 1:1 swap you will need to add more in. Add about 1/2 cup more of almond flour until you reach the right consistency of the batter.

Which jelly did you use in this recipe?

I used the one from Knott’s Berry Farm. However, for a low sugar option, I recommend using my homemade chia seed jam recipe!

Can I make these traditional muffin size instead of mini?

Yes, totally! Just extend the bake time to 25-35 minutes. You know they are done when a toothpick inserted in the center comes out clean.

Other Recipes You May Like

If you make these Peanut Butter and Jelly Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Peanut Butter and Jelly Muffins

These mini Peanut Butter and Jelly Muffins are the perfect way to use up and ripe bananas that you may have leftover from the week. They come together in one bowl and in less than 30 minutes, and are the perfect grab and go breakfast or sweet snack!
5 based on 4 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
15 minutes
TOTAL TIME:
25 minutes
Author - Hannah

Ingredients

  • 1 cup mashed banana, about 2 ripe bananas
  • 3/4 cup natural peanut butter
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour, may sub 1:1 gf flour (see notes for other subs)
  • 1/2 cup almond milk, or any other milk/ nut milk alternative
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup naturally sweetened jam or chia seed jam 

SCALE:

1X

YIELDS:

36 mini muffins

Directions

  1. Preheat oven to 375F and prepare a muffin tin by coating it with non-stick spray or lining with mini liners. 
  2. In a bowl, add in the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk and egg. Whisk until ingredients are well incorporated. 
  3. Fold in flour, baking soda and salt and mix until batter is well combined. 
  4. Add batter to a well greased mini muffin tin and add 1/2 tsp of jelly on top. You can swirl the tops to create a pretty design, or just leave as it. 
  5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. 
  6. Let cool for about 15-20 minutes before removing from the tin and enjoy! 

Notes

  • Combine wet ingredients first before adding in the dry ingredients.
  • Be sure to really coat the muffin tin with non-stick spray so that way the muffins won't stick.
  • Alternatively, you can use mini muffin liners, or silicon muffin holders.
  • Fill the batter about 3/4 of the way to the top, add 1/2 tsp of jelly in the center and swirl with a toothpick to create a pretty design on top.
  • Use my chia seed jam for a healthier alternative.

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Leave A Comment And Rate This Recipe!

Rating:

Can I make these as regular size muffins ? I only have a 12 cupcake size pan . Do I have to change the time ?

Yes absolutely! Increase the baking time to 20-25 minutes. Insert a toothpick in the center, when it comes out clean they are done baking!

You can yes, I have a substitution section on the blog post for your reference 🙂 But using almond flour isn’t a 1:1 substitute, so you will need to add more in until you reach the right consistency.