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
Recipe by Gluten Free Jess at