These Peanut Butter and Jelly Banana Muffins are soft and fluffy muffins with rich peanut flavor and a swirl of sweet jam on top. They are perfect for a sweet breakfast treat or afternoon snack.
30 minutes
Minimal prep
You’ll Learn: How to crreate a sweet and savory twist
Worth It: It’s a crowd pleaser that saves too-ripe banana waste
Bonus: Leftover upgrade
Why You’ll Love This Recipe
- Use up those ripe bananas – when the bananas on your counter get a little to ripe, mix them with a few other ingredients to make fluffy and delicious muffins.
- Sweet and savory – use both salty peanut butter and sweet fruity jam to make the the perfect combination of sweet and savory.
- Perfect snack for kids – my toddler loves peanut butter and jelly sandwiches AND banana bread so I knew he’d absolutely love these muffins that are a combination of the two.
Serving Suggestions
These peanut butter banana muffins are the perfect afternoon snack. I personally love having them with a cup of coffee or tea. I serve them to my toddler with some fresh fruit or a cheese stick.
They would also be a great addition to a brunch buffet. Serve as a sweet option with these air fryer breakfast potatoes and cottage cheese egg bake for a balanced breakfast.
Ingredients and Ingredient Substitutions
- Bananas – ripe bananas result in a sweet and more moist banana bread muffin.
- Eggs – two large eggs help the muffins stick together and give them some rise.
- Granulated sugar – Sweetens the muffins in addition to the bananas and jam. You can use brown sugar or coconut sugar instead.
- Peanut butter – I like to use creamy salted peanut butter for this recipe. You can use also use almond butter, cashew butter or a nut butter blend
- Butter – unsalted butter melted gives the muffins richness and delicious baked good flavor.
- Vanilla extract – adds extra flavor to these muffins. I personally like to use vanilla bean paste.
- All purpose flour – you can also use a gluten free flour blend, but I do not recommend using whole wheat flour
- Baking powder, baking soda and kosher salt – the blend of baking powder and baking soda gives muffins the perfect rise and the salt helps intensify all of the other flavors.
- Strawberry jam – a swirl of jam in the top of these muffins caramelizes in the oven and adds an extra dollop of sweet on top. You can use any kind of jam or jelly that you like.
How to make
Step 1: Mix Batter
Mash bananas and mix in eggs, sugar, melted butter, peanut butter and vanilla extract. Then, fold in flour, baking powder, baking soda and salt.
Step 2: Swirl in jam
Scoop peanut butter banana muffin batter into a lined muffin tin. Dollop a little bit of jelly on top of each muffin. Swirl it into the batter with a toothpick.
Step 3: Bake Muffins
Bake muffins at 350F for 20-22 minutes. The top should be golden brown and the jam should be caramelized.
Storage
Allow muffins to cool completely after baking and then transfer to an airtight container. Store in the fridge for up to 7 days.
I like to cut leftover muffins in half and heat in a toaster oven or in a skillet. Then, I add extra peanut butter and jelly on top of the warm muffin.
Check out these other delicious Banana Bread Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Peanut Butter and Jelly Banana Muffins
Ingredients
- 2 bananas very ripe
- 2 eggs
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter melted
- 1/4 cup peanut butter creamy
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup strawberry jam (any flavor of jam works!)
Instructions
- Preheat oven to 350F and place muffin liners into each of 9 slots of the muffin tin
- Peel 2 ripe bananas and place them in a large mixing bowl. Mash them down with a potato masher or the back of a fork
- Pour eggs, granulated sugar, melted butter, peanut butter and vanilla extract into the bowl. Whisk until ingredients and evenly combined.
- Pour all purpose flour, baking powder, baking soda and kosher salt into the bowl and fold them in with a spatula.
- Scoop muffin batter evenly into each of the 9 muffin slots. Dollop 1/2 tbsp of jam on top of each muffin and swirl in with a toothpick
- Place in oven to bake at 350F fro 20-22 minutes
Recipe Notes
- Make muffins gluten free by using a gluten free flour blend in place of all purpose flour
- You can use almond butter, cashew butter or any blend of nut butters in place of peanut butter
- Any kind of jam or jelly will work for this recipe
- Store in the fridge for up to 7 days
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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