Peanut Butter and Jelly Muffins are perfect for an on-the-go breakfast or snack.
It's back-to-school time and whether kids are going back to school or learning from home, they're gonna need to get up, get dressed, and eat something.
These oatmeal-based PB&J muffins are the perfect option for breakfast or snack. We talked more about the health benefits of oatmeal in this post. They're packed with belly-filling fiber, healthy fats, plant-based protein, and great flavor. What they don't have is gluten, oil or refined sugar which makes them 100%.
Keep in mind these aren't overly sweet muffins or dessert muffins. If you want extra peanut buttery-ness add an extra teaspoon of peanut butter on top of the muffins with the jelly!
Tips for making Peanut Butter and Jelly Muffins
Control the level of sugar by choosing natural peanut (or other nut) butter with no sugar added, refined sugar-free jelly, and unsweetened applesauce.
For a smoother texture use instant oatmeal and flax meal instead of whole flax
Why club soda? It's a brilliant egg replacer that adds zero calories, cholesterol or fat! 1/4 club soda = 1 egg
For a little extra toastiness on the top of the muffins, toast under the broiler for a few minutes.
These will store for four to five days in the fridge and a month in the freezer. To defrost, place in fridge overnight, 30 seconds in microwave, or pop in toaster oven to warm.
Snag some silicone muffin cups here*! It makes baking these muffins so much easier.
Try these other back-to-school lunch recipes!
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Peanut butter and Jelly Muffins
Makes 12 Muffins
2 small ripe bananas – mine were previously frozen
1/2 cup applesauce
1/2 cup peanut butter, sunbutter or almond butter
¼ cup club soda
1 teaspoon vanilla
1 cup oat milk
2 tablespoons flax seed or flax meal
2 1/2 cups oatmeal - rolled or instant works
¼ teaspoon salt
¼ cup, or more, jelly*
Preheat oven to 350 degrees and line a 12 cup muffin tin with liners. (I used silicone and sprayed with coconut cooking spray.)
In a large bowl smash the bananas, add the applesauce and peanut butter. Mix until smooth. Stir in the club soda, vanilla and oat milk. Stir until smooth. Fold in the oatmeal and salt. Stir until well combined.
Fill each muffin cup halfway up with oatmeal mixture. Spoon a rounded teaspoon of jelly into each cup. Top each muffin with remaining oatmeal mixture. Bake for 25 minutes.
*I made my own chia jelly - also refined sugar free!
For the Berry-licious Jam
1/2 cup very hot water + 3 Tbsp. chia seeds, whole
1/4 cup maple syrup (or coconut palm sugar - change to 2/3 cups water)
1 1/2 cups frozen blueberries or strawberries
1 teaspoon vanilla
Juice of half a lemon
Dash of salt
Mix the water and chia seeds and let cool.
Blend the maple syrup, blueberries, vanilla, lemon and salt in a small blender; stir in the water and chia seeds; place in the fridge to thicken. This will keeps in fridge for up to 2 weeks.
Nutrition Facts Peanut butter and Jelly Muffins
Amount Per Serving
Total Fat 5.6 g
Saturated Fat 0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 101.7 mg
Potassium 90.1 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.5 g
Sugars 6.6 g
Protein 5.1 g
Vitamin A 1.1 %
Vitamin B-6 4.1 %
Vitamin C 3.2 %
Vitamin D 2.1 %
Vitamin E 4.4 %
Calcium 3.1 %
Copper 1.5 %
Folate 1.2 %
Iron 6.3 %
Magnesium 1.5 %
Manganese 2.1 %
Niacin 0.5 %
Pantothenic Acid 0.5 %
Phosphorus 0.6 %
Riboflavin 1.2 %
Selenium 0.4 %
Thiamin 0.5 %
Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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