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–+ servings
gluten-free peanut butter and jelly banana bread muffins

Peanut Butter & Jelly Banana Muffins

The best gluten-free peanut butter and jelly banana muffins are extra moist, fluffy, and made with almond flour. They're made in one bowl with healthy ingredients like all-natural peanut butter, honey, and raspberry jam.
5 from 9 votes
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Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Serving 12 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 tbsp honey or pure maple syrup
  • 2 tsp vanilla extract
  • 2 cups almond flour, spooned & leveled
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 12 tsp raspberry jam

Instructions

  • Preheat oven to 350°F and line cupcake tin with liners.
  • In a large mixing bowl, combine mashed bananas, whisked eggs, creamy peanut butter, maple syrup, and vanilla extract.
  • Add in almond flour, cinnamon, and baking soda. Mix until completely combined.
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
  • Add 1 teaspoon of naturally sweetened jam on top of each muffin. Use the back of a spoon to swirl the jam into the top layer of the batter.
  • Bake for 24 - 26 minutes, or until a toothpick comes out clean. 
  • Let cool & enjoy!

Notes

Almond Butter: You can use all-natural almond butter too; substitute 1:1 with the peanut butter.
Honey: You can use maple syrup too.
Almond Flour: Don't substitute the almond flour with another type of flour.
Storing: For best results, store leftovers in airtight containers at room temperature for 4 days or in the refrigerator for up to 6 days. If storing in the fridge, let the muffins come to room temperature for 10 – 20 minutes before enjoying them.
Freezing: You can also freeze these gluten-free peanut butter banana muffins for up to 3 months. Simply thaw frozen muffins overnight in the refrigerator and warm them in the microwave (if desired) before enjoying them.

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 135mg | Potassium: 96mg | Fiber: 3g | Sugar: 9g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
Course Breakfast, Dessert, 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!