A childhood classic sandwich turns into a delightful muffin! These Peanut Butter and Jelly Muffins are perfect for on the go breakfast or for packing for lunches. They are a cross between a muffin and a baked oatmeal cup, and downright delicious!
There is something about the combination of peanut butter with sweet jelly that makes it purely satisfying. While I love the classic PB&J sandwich, I really enjoy turning that classic into something new and delicious–like Peanut Butter and Jelly Pancakes or these 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 traditional sandwich.
Because these “muffins” are made with oats instead of flour, the texture of these easy oatmeal muffins is more like baked oatmeal than a fluffy muffin. They are dense, hearty, and oh so good.
Plus they freeze perfectly–so they are great to keep on hand for both breakfast and lunches.
How To Make Peanut Butter and Jelly Oatmeal Cups
- Mash the bananas with applesauce
- Add in a whisked egg, some vanilla, milk, oats, flaxseed for extra nutrients, and a big dose of peanut butter.
- Mix until well combined.
- Fill muffin tins 1/2 of the way with the batter.
- Add a teaspoon of all fruit jelly to the peanut butter muffin.
- Cover with jelly with another small scoop of muffin batter.
- Bake the muffins until they are set.
Prep-Ahead and Freezer Instructions
These baked oatmeal muffins are perfect to keep on hand for breakfast on the go, school lunches, and car trips (or even just an afternoon snack.)
Once the muffins are baked, cool completely. If using silicone muffin liners, remove muffins from liners. Place in airtight container and store in the refrigerator for up to 5 days.
To freeze, cool muffins completely. If using silicone muffin liners, remove muffins from liners. Place muffins on a baking sheet and freeze until solid, about 1 hour or overnight. Place into a freezer bag and freeze for up to 3 months. Reheat muffin by placing it in the microwave for 45 seconds or by placing it in the fridge night before serving.
More delicious Lunch Box Options
- Southwestern Vegetable Pizza
- Veggie Ranch Wrap
- DIY Butterfly Snack Bags
- Turkey Club Wrap
- Mac and Cheese Muffins
Peanut Butter and Jelly Oatmeal Muffins
- 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 flaxseed 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!
- Peanut Butter and Jelly Oatmeal Cups last in the fridge for 5 days and can be frozen for up to 3 months.
- You can use any jelly you like in these gluten-free oatmeal muffins.
- 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 a peanut-free version of peanut butter and jelly.
- Use silicone muffin tin or silicone cupcake liners for ease non-stick.