PB&J Banana Muffins

Creamy peanut butter and sweet strawberry jam are swirled into a lightened up, whole grain banana muffin. Oh baby! Grab your coffee or juice box (whatever your preference) it’s snack time!

Perfect for an on-the-go breakfast, after school pick me up, or a late night snack; this little muffin is a powerhouse of nutrition and is very kid/husband friendly 🙂 Over-ripened bananas keep the muffins sweet and moist without a ton of extra sugar and oil while the peanut butter provides that extra kick of protein and flavor…. And the strawberry jam… oh that sweet summery taste in the dead of winter strawberry jam…I heart you!

Here’s the thing…. IF I’m not going to pair peanut butter with chocolate or nutella, you gotta know the next best thing is strawberry jam! I used Smuckers all natural at 40 calories a tablespoon but feel free to use your favorite or even that last bit of homemade you have stashed that I am super jealous of.  If you want to reduce the sugar even further, cut the brown sugar down from 1/2 cup to 1/3 cup and use reduced sugar jam. Sugar-free would work but I find that sugar-free is a bit lacking in flavor and the consistency is definitely different so keep that in mind if you go that route. I made these into 48 perfectly bite sized mini muffins. Depending on how big you want them, this recipe will make appx 18 standard sized muffins.

PB&J Banana Muffins

  • Yield: 48 mini muffins
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes


  • 1 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup golden milled flaxseed
  • 1 teaspoon baking soda
  • 2 pinches salt
  • 1 teaspoon cinnamon
  • 3 over-ripe medium bananas
  • 2 tablespoon butter (melted)
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 cup plain nonfat yogurt
  • 1/2 cup 2% milk
  • 1/3 cup smooth peanut butter
  • 7 tablespoons strawberry jam


  1. Preheat oven 350

  2. In a small bowl combine flours, flaxseed, baking soda, salt and cinnamon. Set aside.

  3. In a medium bowl, mash the 3 over-ripe bananas until smooth.

  4. Stir in the butter and sugar, then the egg, yogurt, and milk.

  5. Gently add the dry mixture into the wet, being careful not to over mix. Over mixing will produce tough and dense muffins.

  6. Using 2 (24 mini muffins each) well greased mini muffin pans, drop a small amount of batter (about 2 teaspoons) into each muffin cup,  just enough to cover the bottom.

  7. The easiest and cleanest way to swirl the peanut butter and jam is to use ziplock bags. Place a small sandwich sized zipbag into a small glass and fold the edges over. Do this for 2 bags.

  8. After slightly heating up the peanut butter (about 15 seconds in the microwave) pour it into the bag.

  9. Add the jam to the second bag.

  10. Take the bag filled with peanut butter and snip a tiny piece of the corner off. Squeeze a small swirl of peanut butter into each muffin cup, about 1/4 teaspoon worth.

  11. Repeat the process for the jam filled bag. Keep in mind that you may have to snip a slightly bigger opening depending of how fruity aka chunky your jam is. Because of this, I ended using about 1/2 teaspoon worth of jam in each cup.

  12. Evenly divide up the remainder of the muffin batter.

  13. Using the same process as before, swirl a small amount of peanut butter and jam into each muffin cup.

  14. Using a toothpick, gently swirl the peanut butter and jam together.

  15. Bake for 13 minutes or until toothpick can be removed cleanly.


48 mini muffins
1 muffin =59 calories



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