Go Back
Freshly baked peanut butter banana muffins with a visible jelly center on a wire cooling rack
Print Recipe

Peanut Butter & Jelly Banana Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 285kcal

Ingredients

  • 3 large ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg , room temperature
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 1/2 cup creamy peanut butter, divided
  • 1/4 cup strawberry or grape jelly

Instructions

  • Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, egg, melted butter, and vanilla extract until emulsified.
  • In a separate bowl, whisk the flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
  • Gently fold the dry ingredients into the wet mixture using a spatula until no dry streaks remains; do not overmix.
  • Drop 1/4 cup of the creamy peanut butter into the batter and fold twice to create thick swirls.
  • Distribute half of the batter evenly across the 12 muffin cups.
  • Place 1 teaspoon of jelly and 1 teaspoon of the remaining peanut butter into the center of each muffin cup.
  • Top with the remaining batter, ensuring the jelly and peanut butter centers are covered.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean.
  • Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for final cooling.