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!
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.
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:
- Fruit-Sweetened Cardamom Blueberry Muffins
- Vegan Chocolate Chip Banana Muffins
- Easy Vegan Pumpkin Muffins
- Maple Carrot Muffins with Streusel Topping
- Blueberry Banana Almond Flour Muffins
- The Healthiest Banana Bran Muffins
- Fruit-Sweetened Apple Muffins
Fruit-Sweetened Peanut Butter & Jelly Muffins
- 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)
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 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.
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!
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.
Hi Lydia! Thank you so much for the suggestion, I’ll look for those! I hope you’ll enjoy the muffins. 🙂
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!
Hi Jess! I’m so happy they turned out great. Enjoy!
Ooh these sound amazing, I’m going to try and make them soon and let you know how it turns out. I’ll be making them vegan, can’t wait! Just subscribed
I’m so happy to hear that! Hope you’ll love them and yes, let me know what you think! 🙂
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
Hi Rachel, thank you for the feedback! I’m happy you loved them and just having jelly muffins sounds good too. 🙂 Enjoy!
I made these with rye flour and mashed overripe pear. They turned out perfectly. Perhaps they aren’t as sweet as with banana though.
That’s good to hear! I’m happy it worked with the substitutions. Thanks for letting me know, enjoy. 🙂
Do you think I can substitute the whole wheat flour with almond flour or any other gluten free flour?
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!
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!
Hi Kavita, I’m happy it turned out well with the SunButter (I always love SunButter!). Enjoy!
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!
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. 🙂
I was wondering if I could use chunky peanut butter instead? I don’t own creamy.
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. 🙂