5.0 from 30 votes
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.
Prep Time
6 mins
Cook Time
6 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 193 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American , International
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 honey or pure maple syrup
- 2 teaspoon vanilla extract
- 2 cups almond flour spooned & leveled
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 12 teaspoon 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!
Cup of Yum
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 Information
Calories
193kcal
(10%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
135mg
(6%)
Potassium
96mg
(3%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
46IU
(1%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 193
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 135mg | 6% |
| Potassium | 96mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.