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.
How To Make Peanut Butter and Jelly Muffins
Step One: Make the Peanut Butter Oatmeal Muffin Batter
- Mash the bananas with applesauce
- Add in a whisked egg, some vanilla, milk, oats, flax seed for extra nutrients, and a big dose of peanut butter.
- Mix until well combined.
Step Two: Fill Muffin Cups
- Fill muffin tins 1/2 of the way with the batter.
Step Three: Add Jelly to your Muffins
- Add a teaspoon of all fruit jelly to the peanut butter muffin.
- Cover with jelly with another small scoop of muffin batter.
Step Four: Bake
- Bake the muffins until they are set.
How to Freeze Peanut Butter and Jelly Muffins
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.)
To Freeze Muffins
- Bake muffins as directed.
- Allow to cool completely.
- Remove from silicone muffin liners. (If using paper liners, just leave on muffin)
- Freeze muffins on baking sheet until solid–about 1 hour.
- Place into freezer bag and freeze for up to 3 months.
- Reheat muffin by placing in microwave for 45 seconds or by placing in fridge night before serving.
Notes on Baked Oatmeal Muffins
- 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.
- 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.
More delicious Lunch Box Options
- Southwestern Vegetable Pizza
- Veggie Ranch Wrap
- DIY Butterfly Snack Bags
- Turkey Club Wrap
- Mac and Cheese Muffins with Hidden Veggies
Let’s Make PB & J Muffins:
Peanut Butter and Jelly Oatmeal Muffins
A delicious gluten free recipe for peanut butter and jelly muffins. These easy oatmeal muffins make the perfect snack or meal on the run.
- 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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