These oat based, gluten-free peanut butter and jelly muffins have a surprise strawberry jelly center and a moist, tender muffin crumb – perfect snack for kids & adults!
Can you even see the words peanut butter and jelly without singing the peanut butter jelly time song?
And so you might be able to guess how the past few days creating, testing, photographing, writing (and eating!) these peanut butter and jelly muffins have gone for me in my head at least.
If it wasn’t for how cute and absolutely delicious these muffins are, I’d be way more annoyed than I am.
*This post is sponsored by Domino® Sugar. All content and opinions are my own.
So here we are back with another baking recipe featuring Domino® Golden Sugar. I loved it so much in the zucchini bars, it was a no brainer to feature it again in these stuffed peanut butter and jelly muffins.
I just love how easy it is to incorporate into baking with its 1:1 ratio to white sugar all the while being less processed and with a deeper, hint of molasses flavor. It’s a no brainer. Especially for these muffins as that depth of flavor plays really nicely with the peanut butter.
A close runner up to my new found love of Domino® Golden Sugar is oat flour lately.
I used it in the zucchini bars as just about half the flour base for those but for this peanut butter jelly muffin recipe, I went all in as the sole flour.
And, an easy way to make these a gluten-free peanut butter and jelly muffin!
From a texture standpoint, the crumb on these oat muffins is tender, hearty and perfectly moist.
The “chew” of oatmeal is what makes it one of my favorite things to eat in the morning and it’s no different with these muffins. That little bit of extra texture and bite from oat flour is one of my favorite parts about this recipe.
It’s what makes all the difference in a snack muffin versus a dessert muffin. When you add peanut butter and jelly to the muffin mix though you also just so happen to get that dessert “vibe” too.
Every bite is just slightly sweet from the Domino® Golden Sugar with a balanced peanut butter flavor while the strawberry jelly center brings not only a fun surprise when you bite in but a nice pop of fruity freshness too.
It’s childhood sandwich nostalgia all in the form of a cute little muffin.
They’re a great option for anyone needing an afternoon pick me up and equally as perfect as a fun lunchbox treat for a kid (see below for peanut butter substitutions if necessary).
Don’t miss these peanut butter and jelly frozen yogurt bars for a similar themed dessert option!
How To Make Peanut Butter and Jelly Muffins
Like many muffin recipes, the dry ingredients are combined in a large bowl:
- oat flour
- Domino® Golden Sugar
- baking powder
- baking soda
Then, the wet ingredients are whisked together in another bowl:
- melted coconut oil
- vanilla extract
- almond extract (don’t skip this, it adds such great flavor!)
- creamy peanut butter
The wet ingredients are then added to the dry ingredients and stirred until just incorporated. Don’t over mix the batter for these (or any muffin batter for that matter) as it will result in a tough muffin.
Part of the batter is then scooped into the bottom of a greased muffin tin. Strawberry jelly is then spooned into each tin in the center of the muffin batter and the remaining batter is then carefully spooned on top to cover the jelly.
The muffins are baked at 350°F for about 16-18 minutes until the edges are golden brown, they’ve puffed up to form nice domes and slightly cracked on the top.
It’s best to let the muffins cool in the tin for about 10 minutes before transferring them to a cooling rack.
Can I Use Different Jelly?
I wish we could do a poll on here to see the split between grape and strawberry jelly when it comes to a classic peanut butter and jelly sandwich!
I grew up eating them with strawberry jelly so that’s what I used in these peanut butter and jelly oatmeal muffins.
But, if you’re team grape jelly, go ahead! Use any jelly or jam flavor you like!
Can I use crunchy peanut butter?
Creamy peanut butter is preferable for these muffins because you get enough texture from the oat flour.
What about natural peanut butter?
I always use natural nut butters and that’s what is used and specified for this peanut butter muffin recipe. There is no sugar added to the peanut butter I use and the recipe is formulated around that.
If you’re using a peanut butter with added sugar you might find the muffins to be a touch too sweet.
I suggest using natural peanut butter (that’s been stirred to incorporate the oil that sits on top of the jar) and following the recipe as written or, using just a little bit less sugar if you do use regular peanut butter with added sugar in it.
Can I substitute another nut butter?
If there’s a nut allergy in your house or you need to send these to a peanut-free school, no problem!
Almond butter and cashew butter are both two great alternatives to the peanut butter in this recipe and will work just as well.
I personally adore cashew butter and have already made a mental note to make these again with it. I think it tastes like cake batter and who wouldn’t love that?!
Can I use an egg substitute?
That, I have not tried so I can’t attest to how chia or flax eggs might (or might not) work.
If anyone tries an egg substitute with success, please let me know!
How do I store these peanut butter jelly muffins?
These will keep on the counter in an air tight container for a couple of days. Anything longer than that, I suggest refrigerating.
Can I freeze the muffins?
Once the muffins have cooled completely after baking, you can store these in a freezer bag or freezer safe container if desired.
I always like to toast baked goods if they’ve been frozen before eating. I personally think it helps bring some “life” back to them and get rid of any freezer “weirdness”.
Looking for more snack ideas like this peanut butter and jelly muffin recipe? Try some of these:
- 1 1/2 cups oat flour
- 1/3 cup Domino® Golden Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup 2% milk
- 2 tablespoons coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup creamy natural peanut butter
- 1/3 cup strawberry jelly/jam (or other flavor)
- Preheat oven to 350°F and grease a muffin tin with baking spray.
- Place the oat flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to combine.
- Whisk together the eggs and milk in a separate medium bowl.
- Slowly add the melted coconut oil, whisking as you go.
- Stir in the vanilla and almond extract.
- Lastly, whisk in the peanut butter until the mixture is smooth.
- Add the wet ingredients to the large bowl with the dry ingredients and stir gently until mixed through (do not over-mix).
- Scoop about 2 tablespoons of the batter into the bottom of each muffin tin.
- Place a small dollop (about 1/2 teaspoon) of strawberry jelly in the center of each tin on top of the batter.
- Spoon the remaining batter on top of the jelly (about 1 tablespoon per muffin tin) so that they jelly is fully covered.
- Place the muffin tin in the oven and bake for 16-18 minutes until the domed tops start to crack and the edges are golden brown.
- Remove from oven and let cool in the tin for about 10-15 minutes before removing to a cooling rack.
Amount Per Serving: Calories: 200 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 32mg Sodium: 256mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 6g