Peanut Butter And Jelly Muffins

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Introducing these delightful Mini Peanut Butter and Jelly Muffins, a fantastic way to utilize those ripe bananas sitting in your kitchen! They’re quick to whip up in just one bowl, taking less than 30 minutes, and they make for a convenient grab-and-go breakfast or snack.

Reasons to Love This Recipe:

  1. Mini Peanut Butter and Jelly Muffins are a fantastic way to make use of any leftover ripe bananas you have.
  2. They’re perfectly bite-sized, ideal for a quick breakfast on the run.
  3. An excellent choice for an after-school snack!
  4. Perfect for munching on throughout the day.
  5. Crafted with simple and wholesome ingredients.
  6. Easily adaptable to be gluten-free using a 1:1 gluten-free flour blend.
  7. Can also be made vegan by swapping in a flax egg instead of a regular egg.

Helpful Tips:

  • Start by mixing the wet ingredients before adding in the dry ones.
  • Ensure you generously coat the muffin tin with non-stick spray to prevent sticking.
  • Alternatively, use mini muffin liners or silicone muffin holders for easy removal.
  • Fill each muffin cup about 3/4 full, then add 1/2 teaspoon of jelly in the center and swirl with a toothpick for a decorative touch.
  • Consider using homemade chia seed jam for a healthier alternative.

Frequently Asked Questions:

  1. Can I use almond flour instead of all-purpose flour?
    Absolutely! However, since almond flour isn’t a direct substitute, you’ll need to adjust the quantity. Add an extra 1/2 cup of almond flour until the batter reaches the desired consistency.
  2. Which jelly did you use in this recipe?
    I used the Knott’s Berry Farm jelly. However, for a lower sugar option, try using my homemade chia seed jam recipe!
  3. Can I make these in regular muffin size instead of mini?
    Certainly! Just increase the bake time to 25-35 minutes. They’re ready when a toothpick inserted into the center comes out clean.

Peanut Butter And Jelly Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Servings 36 mini muffins


  • 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 or 1:1 gluten-free flour blend
  • 1/2 cup almond milk or any milk/nut milk alternative
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup naturally sweetened jam or chia seed jam


  • Preheat your oven to 375°F and prepare a muffin tin by greasing it with non-stick spray or lining it with mini liners.
  • In a bowl, combine the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk, and egg. Whisk until well combined.
  • Gently fold in the flour, baking soda, and salt until the batter is smooth.
  • Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Add 1/2 teaspoon of jelly on top of each muffin and swirl with a toothpick if desired.
  • Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 15-20 minutes before removing and enjoying!


  • Mix wet ingredients before adding the dry ones.
  • Ensure the muffin tin is well greased to prevent sticking.
  • Consider using mini muffin liners or silicone holders.
  • Add jelly to the center of each muffin for extra flavor.
  • Try homemade chia seed jam for a healthier option.

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