I’m not sure why I decided to create a recipe for peanut butter and jelly muffins. I’m not a peanut butter and jelly sandwich kind of person. I was the kid that had a salami sandwich for school lunch. I turned my nose up at those PB & J kids. And they crinkled their nose at my salami sandwich. Honestly, I don’t know who bought the jelly and brought it into our house! But because I’ve been making muffins once a week for snacks or breakfast for Mr. Joey, I decided I’d cave and see what this flavor combination is all about. The verdict? There’s good reason that these two foods are inseparable!
Peanut butter and jelly muffins haven’t converted me to a peanut butter and jelly sandwich believer. But I now see what the rest of the world loves about the duo. Sweet, salty, creamy, and smooth. And there’s something that makes me feel like a kid again when I eat the two together.
When you take a bite of one of these peanut butter and jelly muffins, you don’t think “oh it’s a peanut butter muffin,” or “hey, there’s jelly in here!” Instead, you’ll taste a moist, sweet little muffin that has the perfect balance of peanut butter and jelly. That’s the whole point of combining the two, right?!
- 1 cup of old fashioned oats
- ¼ cup of jelly [I used grape]
- ½ cup of peanut butter [sub any nut butter if you’d like]
- ½ teaspoon of baking powder
- 1 egg
- 1 medium sized banana, mashed
- Preheat oven to 375. In a large mixing bowl, combine all of the ingredients and mix well.
- Spoon into greased mini muffin tin pans. Bake for 20 minutes.
Snack on this: Peanut Butter & Jelly Muffins. Minimal ingredients and #glutenfree Click To Tweet
Yay or nay? Are you a peanut butter and jelly fan?