Healthy Peanut Butter & Jelly Banana Muffins

Healthy peanut butter and jelly banana muffins stacked with peanut butter and raspberry jam swirled over the top.

Healthy Peanut Butter & Jelly Banana Muffins

These healthy peanut butter and jelly banana muffins taste like your favorite PB&J sandwich in muffin form. Made in one bowl with almond flour, ripe bananas, and a swirl of jam, each packs 7g of protein. No refined sugar, no gluten, no dairy, ready in 30 minutes. They never last a day in my house!

5 from 11 votes

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Prep Time 6

Cook Time 24

Total Time 30

Serving muffins

Ingredients

1 cup mashed over-ripe banana, about 3 medium or 2 large bananas
2 large eggs
⅓ cup creamy all-natural peanut butter
3 tablespoon real maple syrup, (or honey)
2 teaspoon vanilla extract
2 cups super-fine blanched almond flour, spooned & leveled
1 teaspoon cinnamon
1 teaspoon baking soda
¼ cup raspberry jam, sugar-free or regular, (about 1 teaspoon per muffin)

Instructions

Preheat the oven. Preheat to 350°F and line a 12-cup muffin tin with liners.
Mix the wet ingredients. In a large bowl, whisk together the mashed bananas, eggs, peanut butter, maple syrup, and vanilla until smooth.
Add the dry ingredients. Add the almond flour, cinnamon, and baking soda. Stir until just combined. Don't overmix.
Fill the liners. Divide the batter evenly between the liners, filling each about two-thirds full.
Swirl in the jam. Spoon about 1 teaspoon of jam onto each muffin. Drag a toothpick or the tip of a spoon through the top to swirl it in, keeping the jam in the top layer so it doesn't sink.
Bake. Bake for 24 to 26 minutes, until the tops are set and a toothpick comes out clean.
Cool. Let cool before enjoying.

Notes

Peanut butter: use natural, drippy peanut butter (just peanuts and salt). Swap 1:1 with almond butter.

Sweetener: I use maple syrup; honey works too and is slightly sweeter

Almond flour: use super-fine blanched almond flour. Don't substitute another flour. Try my peanut butter banana bread, add jelly, and bake into muffins (instructions on page).

Jam: any flavor works. Look for one with real fruit and less added sugar.

Storing: room temperature for 4 days, or the fridge for up to 6 days.

Freezing: freeze up to 3 months. Thaw overnight in the fridge or microwave a frozen muffin about 30 seconds.

Nutrition

Course Breakfast, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!