Fruit-Sweetened Peanut Butter & Jelly Muffins

Fruit-sweetened peanut butter & jelly muffins. These muffins are sweetened with bananas and jelly and are made with whole wheat flour for a nutritious snack!

peanut butter and jelly muffins from the top

This recipe was originally shared in 2018 and has been updated with new photography and additional details.

These peanut butter & Jelly muffins are sweetened with bananas and jelly only, which makes them perfect for young kids – Or adults looking for a healthy and lower sugar snack.

This recipe is inspired by my fruit-sweetened breakfast banana bread recipe. For these peanut butter & jelly muffins, I added a swirl of peanut butter and a little spoonful of jam in the center. They’re lightly sweet and are made with whole wheat flour for a higher fiber option. They’re nutritious and perfect for a light breakfast on-the-go or a satisfying snack. I like to top mine with nut butter for more protein and a spoonful of jelly for more sweetness.

muffin batter in a bowl
muffin batter in a bowl
muffin batter in muffin tins
peanut butter and jelly muffins in muffin tins
Notes on the Recipe:
  • This recipe was originally developed using one egg. However, I added a vegan option that results in a very similar muffin. They won’t rise as much, but they’re equally moist and delicious. Since transitioning to a vegan diet, this is the recipe that I always make. I wanted to keep both options for those that loved the old version.
  • These muffins are NOT overly sweet. They’re simply sweetened with bananas and jelly. Think of them as a lightly sweet bread that’s ideal for a snack, served with extra peanut butter and jelly. The toppings are highly recommended.
  • I haven’t tried a gluten-free version yet, but these are based off my banana bread, which does work with buckwheat flour. Keep in mind that the muffins will be a little more dense and as I haven’t tried them yet, I can’t guarantee it will work. Some readers have had success with gluten-free flour mixes. If you try a gluten-free version that works, let me know in the comments, it could help others.
More Muffin Recipes:
peanut butter and jelly muffins with bite taken
peanut butter and jelly muffins from the top

Fruit-Sweetened Peanut Butter & Jelly Muffins

Fruit-sweetened peanut butter & jelly muffins. These muffins are sweetened with bananas and jelly and are made with whole wheat flour for a nutritious snack!
Course Breakfast, Dessert
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12

Ingredients

Wet Ingredients

  • 1 3/4 cup overripe bananas, mashed (about 3-4 large)
  • 1/2 cup plant-based milk of choice
  • 1/4 cup oil, such as olive oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/3 cup peanut butter
  • Jam of choice (about 1/3 cup)

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions

  • Preheat oven to 350°F. Lightly grease your muffin pan with oil or butter/margarine or use muffin liners if preferred.
  • In a large bowl, mash your bananas. Whisk in your milk, oil and vanilla.
  • Add your dry ingredients to the wet mixture and mix all together.
  • Stir in the peanut butter. You want to make evenly distributed swirls without mixing it completely into the dough.
  • Transfer approximately half of the mixture to your greased muffin pan, making 12 muffins. Top each with about 1/2 tablespoon of jam, then top with the remaining muffin batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let them cool a few minutes before removing from the pan.

Notes

This recipe was originally created in 2018 and included one egg. I since updated the recipe to make it vegan. The vegan muffins don’t rise as much, but they’re just as delicious. For the old version, you can replace 1/4 cup of the milk with 1 egg. Add the egg at the same time as the milk.
You can use store-bought or homemade jam. Strawberry jam is my favorite in this recipe, but blueberry, blackberry or raspberry jam all work as well. I love using this chia jam recipe.
I use natural, salted peanut butter. If using unsalted, use 1/4 teaspoon of salt in the recipe instead of 1/8 teaspoon.
Since the recipe doesn’t contain any added sugar, it’s very important to use overripe bananas to get the most sweetness. Even then, these muffins aren’t overly sweet. However, they are delicious and perfect when eaten for breakfast or a snack with extra peanut butter. 
If you’re looking for a gluten-free version, I’ve had some great feedback from others who tried this recipe using Bob’s Red Mill gluten-free flour. 

If you make these peanut butter and jelly muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

18 Comments

  • Lydia

    I will definitely be making these with my 4 year old! As for mixing bowls, I haven’t bought them yet, but I have Oxo glass mixing bowls on my shopping list (they’re at Bed Bath and Beyond, in Canada too.) They can go from the freezer to the oven and are pretty enough for serving.

  • Jessica Melanson

    I made a batch of PB&J muffins and granola bars this morning and they turned out great. Not sure I’ll have enough for the week…they are too good!

  • rachel

    5 stars
    very nice, perfect for on the go! i’m not a fan of peanut butter and jelly so left the peanut butter out. thank you for another great recipe

  • Jessica Skiftun

    I made these with rye flour and mashed overripe pear. They turned out perfectly. Perhaps they aren’t as sweet as with banana though.

    • Unsweetened Caroline

      I haven’t tried any gluten-free flours. My banana bread recipe works with all-purpose gluten-free, buckwheat and rice flour (the texture is just a little different). Since these muffins are similar, I would guess it would work. I think almond flour would make them denser though! Hope this helps!

  • Kavita

    5 stars
    I made it nut-free by using SunButter and it turned out great! It was the perfect amount of sweetness with the ripe bananas and jam!

  • Samantha

    AMAZING!!! I made a batch with gluten free flour this morning (I use Bob’s Red Mill, but I’m sure others would work) and I have never had a better gluten free muffin. Will definitely be making again. Thank you so much for the recipe!

    • Unsweetened Caroline

      Hi Samantha! Thank you so much for taking the time to write this. I’m so happy you loved them and that they turned out well using this flour. I’ll add a note in the recipe, which will hopefully help others looking for gluten-free options. It’s always nice to hear from other’s experience! Have a great weekend. 🙂

    • Unsweetened Caroline

      Hi Kate, I haven’t tried it, so I can’t guarantee it would work, but I would guess it would. You would just get some little pieces of peanuts of course, so as long as you don’t mind that. 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

WELCOME!

Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!

 

Dietitians of Canada Member Blog