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 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!
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.