Peanut Butter and Jelly Muffins Perfect for Lunches

Do you ever have trouble coming up with ideas for lunches that your kids will love? If so, then you need to try these peanut butter and jelly muffins! These delicious muffins are perfect for packing in a lunchbox, and they’re sure to please even the pickiest of eaters. Plus, they’re really easy to make – all you need is a few simple ingredients.

Peanut Butter and Jelly Muffins Perfect for Lunches

Do you ever have trouble coming up with ideas for lunches that your kids will love? If so, then you need to try these peanut butter and jelly muffins! These delicious muffins are perfect for packing in a lunchbox, and they’re sure to please even the pickiest of eaters. Plus, they’re really easy to make – all you need is a few simple ingredients. They can be made nut-free using sunflower butter or granola butter and we highly recommend using our chia pudding recipe in place of jam. Our chia seed pudding is such a simple recipe that anyone can do and the perfect substitute for jam or jelly.

Peanut Butter and Jelly Muffins

Prep Time:15

Cook Time:25

Yield: muffins

Print It Pin It

Ingredients

1 cup applesauce OR 1 cup mashed ripe banana (the ones with brown spots are perfect)
1/2 cup peanut butter (can also substitute with any nut butter or seed butter of choice)
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup homemade chia pudding or fruit based jam

Notes

We use our Raspberry Chia Pudding as the fruit based jam and it’s delicious. You can also replace the raspberry in the chia pudding recipe with strawberries or mixed berries for a different berry taste.

Kid Tip: Let your kids help dump the ingredients and mix as age appropriate.

Instructions

Preheat oven to 350 F.
Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with avocado oil spray.
In a large bowl, whisk the eggs and then add in the applesauce (or banana), peanut butter, maple syrup and vanilla extract and mix until smooth.
Then add in the oat flour, baking powder, and salt and combine until incorporated (you don't want to over mix).
Evenly divide the batter into the muffin tins.
Add about 1 teaspoon of jam on top of each muffin and use a butter knife to gently swirl the jam into the batter, just a few times. Don’t over swirl it!
Bake for 23-27 minutes. You know they are done when a toothpick comes out mostly clean.
Let cool for ~5 minutes, then transfer the muffins to a wire rack to cool completely and enjoy!