Peanut Butter & Jelly Blueberry Banana Muffins

Sharing our favorite banana muffins today! These sweet little Peanut Butter & Jelly Blueberry Banana Muffins are full of delicious flavors! They’re whipped up in one mixing bowl and done in 30 minutes.

Banana Muffins

There’s nothing more delicious than warm homemade banana muffins in the morning. You are going to LOVE my Peanut Butter and Jelly Blueberry Banana Muffins today! I love a good no-fuss recipe. I’ve used minimal butter by adding some greek yogurt and 2 very ripe bananas. These babies are soft and taste like a warm peanut butter and jelly sandwich…only better. Hope you enjoy!

Try my Chocolate Zucchini Muffins recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

Here’s a look at the ingredients I used for the recipe.

How To Make Banana Muffins

1. Preheat oven to 350 degrees F. and line two 12-count muffin tins with paper liners.

2. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine.

3. Add your flours, salt, baking soda and baking powder. Mix until combined then gently stir in blueberries and jelly.

4. Scoop into muffin tins lined with paper cups 2/3 way full. Bake for 20-25 minutes or until toothpick comes out clean from center.

I’ve mixed the butter, sugar, bananas and peanut butter. Time to add 2 eggs.

Add your dry ingredients right to the bowl and give a good mix.

Add a cup of some gorgeous blueberries. Raspberries or blackberries would work great here as well.

I stirred in some jelly, just enough so there are still patches of jelly still visible.

Time to fill the cups! Bake and let cool for a few minutes, until you can pick them up 🙂

Enjoy!

Peanut Butter & Jelly Blueberry Banana Muffins

These sweet little Peanut Butter & Jelly Blueberry Banana Muffins are full of delicious flavors! They're whipped up in one mixing bowl and done in 30 minutes.

Course: Breakfast

Cuisine: American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 18 cupcakes

Calories: 152kcal

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Equipment

• Oven

Ingredients

• 4 tbsp softened butter
• 2 large eggs
• 2 ripe bananas
• 1 cup plain greek yogurt
• 2/3 cups granulated sugar
• 1/4 cup creamy peanut butter
• 1 cup all purpose Gold Medal Flour
• 1/2 cup whole wheat Gold Medal Flour
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 cup fresh or frozen blueberries
• 1/4 cup prepared jam or jelly flavor of your choice

Instructions

• Preheat oven to 350 degrees F. and line two 12-count muffin tins with paper liners.
• Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine.
• Add your flours, salt, baking soda and baking powder. Mix until combined then gently stir in blueberries and jelly. 
• Scoop into muffin tins lined with paper cups 2/3 way full. Bake for 20-25 minutes or until toothpick comes out clean from center.

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 184mg | Potassium: 129mg | Fiber: 1g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 2.4mg | Calcium: 24mg | Iron: 0.7mg

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