Peanut Butter & Jelly Mini Muffins

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

5 from 1 vote

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.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast

Cuisine: American

Keyword: oatmeal muffins, pumpkin chocolate chip, vegan muffins

Servings: mini muffins

Calories: 101kcal

Author: Alyssa

Ingredients

wet ingredients:

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

dry ingredients:

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

add ins:

2 tablespoons strawberry jam
2 tablespoons creamy peanut butter

Instructions

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.

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