Peanut Butter and Jelly Muffins {Gluten Free}

How is everyone doing? This summer is flying by so fast. Even though it happens every year, I cannot believe there is already back to school stuff out in the stores. I really do enjoy my job, but I am still in summer mode and I don’t even want to think about going back yet! There are still so many little projects and things that I would like to accomplish before the end of the summer. I know, total teacher problem…I will stop complaining. What are your big plans for the rest of summer?

Now that I am done with the wedding, things are slowing down a bit which means I am back in the kitchen. This is a recipe that I am excited to share with you! Peanut butter and jelly is such a classic flavor combination. These muffins use powdered peanut butter and your favorite flavor of jelly for a tasty treat that is perfect for breakfast or a snack.


Start by combining the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. In a separate bowl, combine the bananas, vanilla, eggs, powdered peanut butter, sugar, and Greek yogurt. When you measure the powdered peanut butter it should be loose, not packed down.


The wet ingredients get mixed and then added to the dry. Grease muffin tins and then use a 1 or 1 and 1/2 inch cookie scoop to measure out the batter. Use the back of a spoon to flatten the batter down if needed. I spray it with cooking spray so that it doesn’t stick.


Next you will drop 1 teaspoon of jelly onto each muffin. Drop it in the center of the batter.


Use the remaining batter to top the jelly. There will not be a enough batter left to top the jelly completely. Divide the batter evenly so that you can drop a small scoop on the top of each muffin. They jelly will be peeking through.


These muffins bake at 350 degrees for 15-17 minutes. Remove them right away and place them on a cooling rack. I think they turn out so cute with the jelly showing through. I used a blackberry pomegranate jelly, but you can use any kind you like or have on hand.


The muffins are not too sweet and have just the right amount of peanut butter flavor. The bananas and yogurt help to keep the dough moist.


When you bite in there is just the perfect amount of jelly…and if you are feeling particularly crazy, you can spread some peanut butter on your muffin.


I would definitely eat this over a PBJ sandwich any day!



Peanut Butter and Jelly Muffins {Gluten Free}
Prep time
Cook time
Total time
Serves: 24 muffins
  • 2 cups gluten free flour (I use Beyond the Grain Gluten Free)
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • 1½ cups mashed overripe bananas (I freeze my bananas when they get too ripe and then thaw them out for recipes)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup powdered peanut butter (loosely measured, not packed down)
  • ½ cup white sugar
  • 1 cup nonfat plain Greek yogurt
  • ½ cup jelly jam (any flavor, 1 tsp per muffin)
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until it is will combined.
  3. In a separate bowl, combine mashed bananas, vanilla, eggs, powdered peanut butter, sugar, and Greek yogurt. Use a hand mixer to thoroughly combine the wet ingredients.
  4. Pour the wet ingredient mixture into the dry ingredient mixture and stir by hand until everything is well combined. Be careful not to over-mix.
  5. Coat 24 muffin tins really well with cooking spray.
  6. Use a 1 or 1 and ½ inch cookie scoop to drop a ball of the batter into each muffin cup. This will use a little over half of the batter.
  7. Drop a teaspoon of jelly onto the center of the batter of each muffin.
  8. Evenly divide the remaining batter on the top of each muffin. The jelly will not be completely covered.
  9. Bake for 15-17 minutes. Be careful not to over-bake as gf muffins can dry out easily.
Nutrition Information
Serving size: 1 Calories: 115 Fat: 2.25 Saturated fat: .5 Carbohydrates: 24 Sugar: 9.5 Fiber: 1 Protein: 3.75

47 thoughts on “Peanut Butter and Jelly Muffins {Gluten Free}

  1. jordynashley says:

    Yum!!! I am trying these ASAP!!!! I am obsessed with PB2 right now 🙂
    FYI lady, my first giveaway is featuring on the blog today. Enter! You have been a very loyal follower of My Goodness 🙂

  2. keen peach says:

    I want to make these but I so so so suck at baking! Ugh! I want to try this though. I don’t know why everything I bake turns out terrible. I do what the recipe says. I’m starting to think it’s my oven.

  3. Cara says:

    These are great! Thanks so much for sharing! Made them tonight as a little treat. Any chance you have an approximate breakdown of the macros?

  4. Sheila says:

    Oh my gosh Jessica, these looks so amazing! I did not know there was a powdered peanut butter…great idea! Also the banana and Greek yogurt are such yummy, moist additions to the mix! Can’t wait to try these gems!

    • jessicahessler says:

      Hi Jess. I don’t think that would be a problem. I am not certain the amount you should use since I don’t bake with stevia. Generally, it is sweeter than sugar so I would use less than the amount of sugar in my recipe. Hope this helps!

  5. Seema says:

    They were very good. Very easy to prepare. Followed your recipe just added little more sugar to make it sweet. I also tried spreading peanut butter on some just to know the addition in taste. It was better and yum.
    Added to my list, Thanks for sharing Jessica.

  6. Amanda says:

    I’m so excited to make these! I usually cut recipes in half, they don’t always turn out great but we’ll see. I was wondering if you could use applesauce instead of bananas? Mainly because it will take a few days for the bananas to get ripe! Do you think not super ripe bananas would work? And have you tried the Cocoa p2b powder? I wonder if that would work with this too?

    • jessicahessler says:

      Hi Amanda. I definitely would not recommend cutting this in half. Instead you could freeze some of the muffins. My concern about applesauce is that it would be too runny. Overripe bananas are best but as long as they are ripe and not green they should work. I hope you like these!

    • jessicaschlangen says:

      To get one and a half cups of bananas I had to use three bananas. The batter is not super sweet but you could leave out the sugar. Or if you prefer you could try honey or maple syrup.

    • jessicaschlangen says:

      I can’t say for sure because I haven’t tried it. The texture may be different since you will be adding peanut butter instead of a powder but I think it would possibly work. Let me know how it goes if you make them this way!

  7. JoAnne says:

    These sound delicious! Have everything needed to bake these, outside of gluten free flour. Regular flour do okay for this recipe? I also use a low sugar jelly, thoughts on if you think it would work OK in this recipe? Wondering if the low sugar jelly would “melt” in the oven?? Eager to bake these asap!

    • jessicaschlangen says:

      I haven’t tried with regular flour but have been told by others it worked. I think your jelly will work ok too! Let me know how they turn out!

  8. Wendy says:

    Any suggestions on what can be used in place of the Bananas?? I am allergic to them…. ( laytex allergy that sets of migraines) wondering if I could use Applesauce in place of the bananas…

    • jessicaschlangen says:

      Wendy you could try applesauce. I think it would work fine. You may want to cut the amount down a tiny bit or may have to cook a bit longer because the applesauce has a wetter consistency than bananas. Hope this works out for you!!

  9. Keith says:

    Do you have a vegan option ?
    These look delicious but as I , and a growing number of people worldwide have serious concerns with animal welfare and environmental issues, you are losing out on a vast audience.

    • jessicaschlangen says:

      Hi Keith-

      At this time I do not have a vegan option for this recipe. The focus of my website is gluten free recipes. If you were interested in making this recipe I would suggest trying to swap out some of the ingredients with vegan substitutes. Many of my recipes can be vegan if you swap out some of the ingredients and it is noted in many of the recipes. Thank you for your comment. Jessica

    • jessicaschlangen says:

      It is in the peanut butter aisle right with all the peanut and nut butters at most grocery stores, Target, and Walmart. It can also be purchased online.

  10. carol payne says:

    Got have ago at these, as a treat to my healthy clean eating. Need to find if we can buy the PB2 in the UK.
    Many thanks for the receipe

    • jessicaschlangen says:

      There is a button to Pin it to Pinterest, you could bookmark the link, or on the recipe there is a print button.

Leave a Reply

Your email address will not be published.