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!

muffins from the top

Also, welcome to March! How are we 3 months into 2018 already?! It seems like just a few weeks ago we were celebrating New Year… Without me noticing, March arrived and with it came nutrition month. I wish I could say I prepared something for the occasion, but that didn’t happen. It was March 2nd when I realized nutrition month had started already and I didn’t have anything planned. I started brainstorming some ideas on my walk to work and instantly felt overwhelmed, so I decided to keep it easy.

The theme for nutrition month this year is “unlock the potential of food”, including the potential to fuel, discover, prevent, heal and bring us together.

The potential to discover encourages fostering healthy eating habits in children by teaching them to cook or shop.

So this week, I decided to share an easy and healthy recipe to make with your kids… Or to make by yourself, which is what I do as I don’t have kids. Either way, they make a great easy snack or small breakfast on-the-go.

muffin batter
muffin batter in muffin tins

These peanut butter & Jelly muffins are sweetened with bananas only, which makes them perfect for toddlers (or anyone, really). Have your kids mashing the bananas, mixing the batter or spooning the jam on the muffins. Cooking with kids exposes them to healthy and fresh ingredients and improves their skills, which can lead to healthier eating habits in the future. Plus, kids are more likely to eat what they make, which makes it great for picky eaters!

So if you have kids, I encourage you to make these muffins with them. Not only will they learn, but I’m sure they’ll have fun too! And you get to eat delicious muffins afterwards.

muffin batter in muffin tins

As I said, these muffins are sweetened with bananas only. I used my banana bread recipe as a base, similarly to my blueberry cardamom muffins (two other great recipes for kids!). 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. As you can see, they’re healthy enough for a light breakfast on-the-go or a satisfying snack. I like to top mine with nut butter for more protein. Trust me, the nut butter takes them to the next level! Beware, these are not your typical sweet muffin, but they’re delicious it their own way.

Also, 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. I’ll let you guys know as soon as I try it. Also, if you try a gluten-free version that works, let me know in the comments, it could help others. 🙂

peanut butter and jelly muffins
peanut butter and jelly muffins

Fruit-Sweetened Peanut Butter & Jelly Muffins

These delicious muffins are sweetened with bananas and jam. The base is similar to my favorite banana bread, but with an added swirl of peanut butter and a dollop of jam in the center. Serve it with more peanut butter for a small breakfast or a satisfying snack.
Course Breakfast, Dessert
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


Wet Ingredients

  • 1 3/4 cup overripe bananas, mashed (about 3-4 large)
  • 1/4 cup milk of choice (I used unsweetened vanilla almond milk)
  • 1/4 cup oil, such as olive oil or melted coconut oil
  • 1 egg (or 1/4 cup additional milk)
  • 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


  • Preheat oven to 350F. 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, egg 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.


I used this chia jam recipe, but you can use store-bought. Also, I used blueberry jam as that’s what I had, but strawberries, blackberries or raspberries would be good too. 
I use natural, salted peanut butter. If using unsalted, use 1/4 teaspoon of salt in the recipe.
Since the recipe doesn’t contain any 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!


  • 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. 🙂

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