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overhead shot of mini muffins with peanut butter and jelly on top

Peanut Butter & Jelly Mini Muffins

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.
Course Breakfast
Cuisine American
Keyword oatmeal muffins, pumpkin chocolate chip, vegan muffins
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 36 mini muffins
Calories 101kcal


wet ingredients:

dry ingredients:

add ins:


  • 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.



Serving: 1muffin | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 51mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg