Peanut butter and jelly muffins are a take on the lunchtime sandwich but in muffin form! They’re perfect for breakfast or a snack!
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 a 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?!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?
- 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.