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Peanut Butter & Jelly Swirl Banana Bread Muffins

peanut butter jelly banana bread muffins - featured image
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These moist banana bread muffins are swirled with creamy peanut butter and sweet jelly, combining classic PB&J flavors with a bakery-style treat. Perfect for breakfast, snacks, or lunchboxes, they’re easy to make and customizable for dietary needs.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup vegetable oil or melted unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract (optional)
  • 1/3 cup creamy peanut butter
  • 1/3 cup fruit jelly or jam (strawberry, raspberry, or grape)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. In a medium bowl, mash bananas until smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, whisk together oil (or melted butter), sugar, and eggs until creamy and slightly pale, about 1 minute. Stir in mashed bananas and vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add dry mixture to wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Gently warm peanut butter and jelly in separate bowls for 10-15 seconds in the microwave. Stir until smooth.
  7. Spoon batter into each muffin cup, filling about halfway. Add 1 teaspoon each of peanut butter and jelly on top of each portion.
  8. Using a toothpick or butter knife, gently swirl peanut butter and jelly through the batter in each cup. Do not overmix.
  9. Add another spoonful of batter to each cup to fill about 3/4 full. Optionally, add an extra dab of peanut butter or jelly on top.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use vegetable oil and check jam ingredients. Don’t overmix the batter for best texture. Use super ripe bananas for maximum flavor and moistness. Swirl gently for dramatic ribbons. Muffins freeze well for up to 3 months.

Nutrition

Keywords: banana bread muffins, peanut butter, jelly, PB&J, breakfast, snack, easy muffin recipe, moist muffins, kid-friendly, lunchbox, dairy-free, gluten-free option

Find it online: https://yumnode.com/peanut-butter-and-jelly-swirl-banana-bread-muffins-easy-moist-recipe/