These Peanut Butter & Jelly Banana Muffins are officially one of the most popular recipes on eatwellwithsari.com! A PB&J twist on my classic banana bread recipe, they remind me of being a kid, because peanut butter and jelly always does 🙂 They're gluten free, refined sugar free and dairy free. These can last in the fridge for 4-5 days or freezer for 1-2 months. I love making these during meal prep to have as snacks throughout the week. Also, do yourself a favor and enjoy with a dollop of peanut butter on top!

Notes: You can sub almond flour or regular all purpose flour instead of oat flour. You can use any nut butter in replace of peanut butter if you wish.

CategoryBreakfast, Banana Bread, Dessert, Gluten Free, On the go, Seasonal, Snacks

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:

2 Mashed Spotty Bananas

2 Eggs

2 tbsp Avocado Oil (Coconut Oil works too)

¼ cup Maple Syrup

¼ cup Natural Creamy Peanut Butter (I used Wild Friends Salted or Trader Joes Salted)

1 tsp Vanilla Extract

1.50 cups Oat Flour (Gluten Free) or Almond Flour

½ tsp Cinnamon

½ tsp Baking Powder

¼ cup Jam / Chia Fam / Fresh Fruit (I used a local unsweetened raspberry jam)

Directions:

Preheat oven to 350.

Mash banana very well in large mixing bowl. Add in eggs and whisk. Once mixed, add in oil, maple syrup, peanut butter, and vanilla. Mix all wet ingredients until well combined.

Add in flour, cinnamon and baking powder. Mix well. Spray/ line a muffin tin / mini bread tin (12 count) with coconut oil spray. Evenly distribute batter among the 12 spots.

Place a small dollop of jam/chia jam/ fresh fruit on top of the batter. Using the back of a fork, mix in the jam in with the regular batter. Swirl it around a little too! Place in the oven and bake for 25 minutes. Cool and enjoy.

If you love Peanut Butter & Jelly Banana Muffins, make sure to check out some of my other recipes!

Ingredients