Peanut Butter & Jelly Oat Muffins

A twist on a classic, these Peanut Butter & Jelly Oat Muffins are perfect for breakfast or snacks!

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Peanut butter and jelly is such a classic flavor combination. It’s fun to mix things up which is how this recipe for Peanut Butter & Jelly Oat Muffins came about!  The jelly is a fun little surprise in the middle!

Growing up I ate peanut butter and jelly sandwiches almost every single day.  Even as an adult, I eat it pretty regularly.  My oldest son has followed in my footsteps and then some!  He loves all things PBJ!  These Peanut Butter & Jelly Oat Muffins are a fun, delicious way for us to enjoy our favorite flavor combination for breakfast or dessert!

Peanut Butter & Jelly Oat Muffins

Prep!

Preheat your oven to 375°F.  Grease a muffin pan or line it with paper liners.

For this recipe you will also need 2 medium mixing bowls, a whisk, spoon, measuring cups, measuring spoons, and all of your ingredients out and ready to go!

Create!

In a medium bowl, combine the flour, oats, sugar, baking powder, and salt.  Set aside.

In a separate medium bowl, whisk together the peanut butter, milk, and eggs until blended.

Gradually add the dry mixture to the wet until everything is well combined.

Fill each paper liner about 2/3^rds of the way full.  Add a teaspoon of jelly to the top and cover with a little more batter.  The jelly sinks as the muffins bake so you want it close to the top to start with.

Top with extra oats, if desired.

Bake for 15-20 minutes, until lightly golden brown on top and baked through.

Present!

I like to use different color paper liners for each type of jelly used.  For instance, these Peanut Butter & Jelly Oat Muffins have strawberry jelly inside so I use pink paper liners.  For grape, I would use purple and for apricot I would use orange!

Enjoy!

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Peanut Butter & Jelly Oat Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A fun, delicious way to enjoy this traditional flavor combination or breakfast or dessert!

Course: Breakfast, Dessert

Cuisine: Vegetarian

Keyword: pbj muffins, peanut butter and jelly muffins

Servings: 12 muffins

Calories: 189 kcal

Author: Lauren

Ingredients

• 1 1/2 Cups flour
• 1/2 Cup old fashioned rolled oats
• 1/2 Cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 Cup creamy peanut butter * I use natural
• 1 Cup milk
• 2 eggs
• 1/4 Cup jelly or jam of your choice

Instructions

1. Preheat your oven 375 degrees F.  Line a standard muffin pan with paper liners.

2. In a medium bowl, combine the flour, oats, sugar, baking powder, and salt.  Set aside.

3. In a separate medium bowl, whisk together the peanut butter, milk, and eggs until blended.  Gradually add the dry mixture to the wet until everything is well combined.

4. Fill each paper liner about 2/3^rds of the way full.  Add a teaspoon of jelly to the top and cover with a little more batter.  The jelly sinks as the muffins bake so you want it close to the top to start with. Top with extra oats, if desired.

5. Bake for 15-20 minutes, until lightly golden brown on top and baked through.

Recipe Notes

Nutritional Information per Serving: 189 calories, 6g fat (1g saturated fat), 28g carbohydrates (2g fiber, 13g sugar), 6g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.