These delicious gluten-free peanut butter and jelly muffins are a perfectly comforting and nourishing breakfast or snack for busy mornings.
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If you’re like me, there’s nothing more comforting and nostalgic than a good old-fashioned peanut butter and jelly sandwich with a tall chilly glass of milk. These muffins perfectly capture the nostalgia and flavor of that childhood rite of passage while adding some extra nourishing ingredients to keep us satiated. They are a perfect breakfast or morning snack for that back-to-school season when schedules get busier and time is in short supply.
Wet Ingredients for Peanut Butter and Jelly Muffins
Peanut Butter: Ah, yes, the foundational ingredient for PB&J muffins. I am choosy when it comes to peanut butter and recommend getting the all-natural kind with just peanuts and salt as the ingredients. Yes, you will have to stir it before using the first time and yes, you will need to store it in the fridge, but it’s worth it. You could also sub another neutral nut butter or an allergy-friendly option like sunflower seed butter, just know the flavor profile of these muffins will change. My favorite nut and seed butters are from Trader Joe’s, Costco, or Wild Friends.
Milk: Just half a cup to get our muffin batter to the right consistency. I used unsweetened almond milk, but any kind you prefer will work.
Greek Yogurt: This will add moisture to our muffins in addition to the peanut butter. Per usual, I prefer full fat Greek yogurt for best results. Plant-based or lactose-free yogurt should also work nicely if you’re dairy free.
Eggs: Makes sure all our ingredients bind together and provides structure for our peanut butter and jelly muffins.
Maple Syrup: Maple syrup is my favorite unrefined sweetener because it provides a nuanced sweetness that isn’t overpowering. The absolute best deal around is the Organic Maple Syrup from Costco. Honey also works great as a substitute.
Vanilla Extract: Adds depth of flavor to most baked goods and is essential here.
Strawberry or Raspberry Jam: Really you could use any flavor of jam you like, but strawberry or raspberry will hew most closely to that classic PB&J vibe.
Dry Ingredients for Peanut Butter and Jelly Muffins
Oat Flour: Just rolled oats blended into a fine powder. You can make your own oat flour in a blender or food processor by pulsing until it reaches desired consistency. I generally prefer to buy mine at the store. Of note, some oat products are made on equipment that also processes gluten so make sure to get certified gluten-free if needed. My favorite brands are Bob’s Red Mill or Arrowhead Mills.
Almond Flour: Oat and almond flour are a match made in heaven. The consistency of baked goods that include both flours is beyond dreamy. Almond flour is definitely a more pricy ingredient. I recommend if at all possible getting it at Costco.
Baking Soda and Baking Powder: To make sure the muffins rise properly!
Sea Salt: Salt in baked goods brings out the sweetness and flavor in other ingredients. Don’t skip the salt!
Tips & Tricks for Success
- Measuring the Flour: Make sure to spoon your oat flour into the measuring cup and then level it with a knife. If you pack the oat flour into the measuring cup, it will create dry muffins, which no one wants! Almond flour, on the other hand, should be packed tightly into the measuring cup for best results.
- Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
- Mixing Your Batter: Don’t over-mix! The almond flour will begin to get oily which significantly affects the outcome of our muffins.
- Mixing the Jam: Make sure you don’t over-mix the jam or it will take away from that classic peanut butter and jelly taste. Just a few gentle swirls with a knife will do.
- Oven Time: Ovens are temperamental at times and temperature can vary fairly significantly depending on what oven you have. Therefore, I recommend you begin checking your peanut butter and jelly muffins around the 20-minute mark to make sure it doesn’t bake for too long.
Storing & Freezing Peanut Butter and Jelly Muffins
Storage: Once the muffins have completely cooled, they should be placed in an airtight container or Ziplock/Stasher bag and placed in refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days.
Freezing: If you would like to freeze these peanut butter and jelly muffins, you can wrap individual muffins in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
If you give these peanut butter and jelly muffins a try, please be sure to leave a rating and review! This encourages others to give the recipe a try and it means the world to me.
Other Breakfast Ideas:
- Blueberry Zucchini Smoothie Bowl
- Gluten-Free Olive Oil Meyer Lemon Bread
- Birthday Cake Overnight Oats
- Vegan Strawberries & Cream Overnight Oats
Peanut Butter and Jelly Muffins
Equipment
- 12-cup muffin baking pan
- hand or stand mixer (optional)
Ingredients
Wet Ingredients
- ¾ cup peanut butter
- ½ cup unsweetened milk of choice (I used almond milk)
- ½ cup plain full fat Greek yogurt (non-dairy yogurt should work too!)
- 2 large eggs
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 12 tsp strawberry or raspberry jam
Dry Ingredients
- ¾ cup oat flour
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350°F and line a muffin tin with silicone or paper liners. Spray with nonstick cooking spray or grease with a little oil or butter.
- Beat all wet ingredients except jam until well-combined. You can do this with a hand or stand mixer or with a whisk.
- Add dry ingredients and fold in until just combined.
- Divide batter evenly into 12 muffin liners or until they are about ¾ of the way full.
- Add 1 tsp jam to the top of each muffin and gently swirl with a knife.
- Bake the muffins for 20-25 minutes or until a tester or toothpick comes out clean or with just a few crumbs.
- Let sit for 15-20 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Photography by Hope Agresti
