Peanut Butter and Jelly Muffin
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4.6 from 5 votes

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 141kcal
Author: Kristen Chidsey


  • 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!


Calories: 141kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 1.8mg | Calcium: 41mg | Iron: 0.9mg