Melissa’s PB&J Muffins

These muffins freeze well and are perfect for school lunches! Pull one out the night before and it’ll be thawed by lunch the next day! They have denser, brownie like texture that we really like around here.

If you’d like to have a “jelly filling” in the center – keep the jelly out of the batter, fill your muffin tin with a spoonful of batter, add a spoonful of jam, and top with another spoonful of batter. We like ours mixed in.


2 cup gluten free flour blend (Or your choice of flour – Before going gluten free, I made these with half white flour, half whole wheat)
1/2 cup oats
1/2 cup honey (These are not overly sweet. Feel free to increase the honey or add 1/4 cup brown sugar)
2 tsp baking powder
1/4 tsp salt
3/4 cup peanut butter
1 large egg
1 cup almond milk
1/4 cup jelly/jam (I used organic super fruit spread)

Preheat oven to 350 degrees.

1. Mix peanut butter, honey, and jam together in an electric mixer.
2. Add egg and milk.
3. Mix dry ingredients separately and add to the wet mixture. (Do not over mix.)
4. Grease and fill 12 muffin cups.
5. Bake for 25 minutes or until done.

If you have a digital thermometer, the internal temp should be between 190-210 degrees.

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