A childhood classic in a gluten-free muffin form. Perfect for on the go and packing for lunches.
love peanut butter and jelly.
I do not care to eat it everyday, but there is something about the combination that makes it purely satisfying for me. Probably because it reminds me of my childhood and I simply adore peanut butter in just about any shape or form.
Peanut Butter and Jelly is a great go-to lunch for busy days too or for picnics.
I wanted to pack peanut butter and jelly sandwiches for our car trip last week, but was completely out of bread. I had planned other snacks, but I really just wanted my favorite classic go to.
Yes, I could make a loaf of bread or run to the store to buy a whole grain loaf, make a few sandwiches and freeze the remaining bread to be there upon my return home. This did just not make sense to me. However, I did have a bit of milk that needed used before we left town and some overripe bananas.
Bingo–I would create a classic baked oatmeal to go!
Only I would use peanut butter and jelly as my flavor profile for these simple, hearty, gluten free muffins.
I simply mashed the bananas with some applesauce and added in a whisked egg, some vanilla, milk, oats, flax seed for extra nutrients, and a big dose of peanut butter. Then I filled muffin tins 1/2 of the way with the batter. I placed about a teaspoon of my current favorite all fruit spread (cherry).
Next I covered the jelly with the remaining batter and popped the oatmeal cups to bake while I finished packing for my trip.
What a simply perfect to go meal or hearty snack. It is everything I use in my oatmeal all in a portable to go container! Baked oatmeal is perfect to keep on hand for breakfast on the go, school lunches, and car trips (or even just an afternoon snack)
And get creative with the flavors–use cinnamon, nutmeg and a pumpkin in place of banana or add raisins and chocolate chips to the batter. The sky is the limit!!
Let me tell you I enjoyed one immediately from the oven, and my entire family enjoyed them on our car trip.
- 2 small over-ripe bananas
- ½ cup applesauce
- ½ cup peanut butter
- 1 egg, beaten slightly
- 1 teaspoon vanilla
- 1 cup milk (any variety)
- 2 tablespoons flax seed
- 2½ cups oatmeal
- approximately ¼ cup all-fruit jelly
- Preheat oven to 350 degrees and line a 12 cup muffin tin with liners.
- Mash the bananas with the applesauce and the peanut butter. Stir in the egg, vanilla, milk and flax seed until well combined. Add the oats and stir until all the ingredients are fully incorporated.
- Fill each cupcake liner about ½ the way full of oatmeal mixture. Dollop one teaspoon of jelly on each muffin and top with 1-2 tablespoon remaining batter on each muffin--just enough to cover the jelly.
- Bake for 25 minutes. Cool slightly and enjoy!
Be sure to use Gluten free certified oats if making gluten free.
To keep these muffins dairy free, use almond milk, coconut milk, soy milk, etc.