Gluten Free Peanut Butter and Jelly Muffins: A childhood classic in a gluten-free muffin form. Perfect for on the go and packing for lunches. Peanut free version included.
I love peanut butter and jelly. I mean who doesn’t love a good old-fashioned PB and J?!
I do not care to eat it everyday, but there is something about the combination of peanut butter with sweet jelly that makes it purely satisfying for me.
Probably because it reminds me of my childhood or maybe because I simply adore peanut butter in just about any shape or form–and for the record I DO eat peanut butter every day–whether in a chocolate peanut butter cup, a peanut butter smoothie, or just on a spoon!
Thankfully for me, my entire family LOVES peanut butter and jelly, so we resort to the classic sandwich for a quick lunch often.
But OUR favorite way to enjoy PB & J is in Peanut Butter and Jelly Muffins.
Gluten Free Peanut Butter and Jelly Muffins
A tender, naturally sweetened peanut butter muffin, packed with a pocket of warm jelly. Truly a bit of heaven and SO much better than a traditonal sandwich. Not to mention this is a gluten-free version of peanut butter and jelly.
Plus these healthy peanut butter muffins freeze perfectly–making them just as easy (but tastier) to have on hand than Uncrustables. In fact my daughter calls them our verison of DIY Uncrustables.
Okay, back to how EASY these peanut butter and jelly muffins are.
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).
Then cover the jelly with the remaining batter and pop the PB an J oatmeal cups to bake.
What a simply perfect to go meal or hearty snack. It is everything I use in my oatmeal and everything I love in a good PB and J Sandwich all in a portable to go container!
And as you know, I am a lover of all recipes made with oats!
Baked PB and J oatmeal muffins are perfect to keep on hand for breakfast on the go, school lunches, and car trips (or even just an afternoon snack)
Let me tell you these will become a staple at your house, just the way they have at ours!
Notes on Baked Peanut Butter and Jelly Oatmeal
- These baked oatmeal cups are perfect for eating for breakfast or for packing for lunch.
- The texture of these easy oatmeal muffins is more like baked oatmeal than a fluffy muffin. They are dense, hearty, and oh so good.
- You can use any jelly you like in these gluten free oatmeal muffins. I love using my Strawberry Chia Jam at times in place of my go-to Blackberry jam.
- I use old-fashioned oats in these Peanut Butter Oatmeal Muffins, but quick-cooking oats work as well. B
- To freeze muffins for individual servings, allow muffins to cool. Place on a cookie sheet in freezer in a single layer until flash frozen–about 30 minutes. Place into freezer container for storage. This allows the oatmeal cups to be removed from freezer one at a time. Reheat in microwave for 1 minute or place in fridge night before serving.
- Be sure to use Certified Gluten free oats if making gluten free.
- To keep these muffins dairy free, use almond milk, coconut milk, soy milk, etc.
- Use almond butter or sunflower seed butter in place of peanut butter for peanut free version of peanut butter and jelly.
- Use silcone muffin tin or silcone cupcake liners for ease non-stick.
Let’s Make PB & J Muffins:
Peanut Butter and Jelly Oatmeal Muffins to Go
- 2 small over-ripe bananas
- 1/2 cup applesauce
- 1/2 cup peanut butter
- 1 egg beaten slightly
- 1 teaspoon vanilla
- 1 cup milk any variety
- 2 tablespoons flax seed
- 2 1/2 cups oatmeal
- approximately 1/4 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 1/2 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!
You May Need the following to make Oatmeal Muffins
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