Go Back

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.