Peanut Butter and Jelly Mini Muffins are healthy sweet treats made with banana, peanut butter, quinoa and almond flours for a gluten-free breakfast or snack.
Muffins are such an ideal food. They're a little sweet, easy to take on the go, and work for breakfast or an anytime snack. While store-bought muffins tend to be fully loaded with sugar and added fat and oil, it's so easy to make homemade muffins with healthy ingredients.
And still, you can use your favorite flavors! These peanut butter and jelly mini muffins are full of real peanut butter flavor with plenty of protein and fiber from gluten-free flours.
How to Make Gluten-Free PB&J Muffins
I like to break this recipe down into wet and dry ingredients. In one bowl, combine the wet ingredients:
- An egg, which adds protein and helps the muffins rise.
- Mashed bananas. Make sure they're nice and ripe for the best flavor.
- Peanut butter. Use creamy for the best texture in your muffins.
- Almond milk. Or any other dairy-free milk.
- Maple syrup. I highly recommend using maple syrup for its caramel-like flavor. However, honey or agave will also work.
Then, in a second bowl, combine your dry ingredients:
- Oat flour. I recommend using store-bought oat flour rather than making your own in a food processor. It doesn't get as fine and easy to mix in a food processor.
- Quinoa flour. This has a ton of protein. But don't worry your muffins won't taste like quinoa.
- Coconut sugar. You can also use granulated sugar if that's what you have.
- Baking powder and salt
Then, for the jelly part of these peanut butter and jelly muffins, swirl in your favorite strawberry jam and more peanut butter. When the mini muffins bake, they'll have a gooey PB&J center that oozes out. SO good.
Can I Make Bigger Peanut Butter and Jelly Muffins?
Certainly. I like to make these in a mini muffin tin because they make a nice light snack. For breakfast, however, you might want something more filling. You can make the muffins in a 12-cup muffin tin. Just add 5-8 minutes to the cooking time.
You can make peanut butter and jelly mini muffins for breakfast meal prep. Store them in an airtight container on the counter for 3 days, in the fridge for 5 days or in the freezer for up to 3 months.
You can reheat each muffin in the microwave or slice and toast if you like crispy edges.
Can I Use A Different Nut Butter?
Yes. If you want a peanut-free version of these nutty muffins, feel free to use creamy almond, cashew or sunflower seed butter.
More Muffin Recipes
- Skinny Spiced Coconut Yogurt Quinoa Muffins
- Double Chocolate Coconut Flour Muffins
- Vegan Pumpkin Chocolate Chip Muffins
If you make these Peanut Butter and Jelly Mini Muffins, be sure to tag me on Instagram and leave a rating and review below–I love hearing what you think!
Peanut Butter & Jelly Mini Muffins
- 1 egg
- 1/2 cup mashed banana (about 2 large)
- 1/4 cup creamy peanut butter
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 cup oat flour (preferably store-bought)
- 2/3 cup quinoa flour
- 2/3 cup almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons strawberry jam
- 2 tablespoons creamy peanut butter
- Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
- In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
- Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
- Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
- Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.