These PB&J Muffins will remind you of your favorite childhood snack! They’re tasty, fluffy and easy to make.

These PB&J Muffins have easily become my favorite! Recently, husband and I have been craving peanut butter and jelly sandwiches…so what better way than to make them into a healthy morning muffin!


  • 1 1/4 cup Oat flour (or regular flour)
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 2 eggs (or 1/2 cup egg whites)
  • 1/2 cup Greek yogurt
  • 1/2 cup Peanut butter divided
  • 1 cup frozen blueberries
  • 1/2 cup protein powder


  1. Preheat the oven to 350 degrees. Spray a muffin pan with cooking spray (or you can use parchment liners).
  2. Mix all of the ingredients except for the berries and 1/4 cup of the peanut butter together in a large bowl until combined. Gently fold the berries into the mixture, being careful not to over mix.
  3. Scoop mixture into prepared muffin pan tins. Add the remaining 1/4 cup of peanut butter to the top of each muffin (this step is optional, you can add all of the peanut butter into the batter in step 2 as well) and bake for 20-25 minutes (or until a toothpick comes out clean).

Recipe makes 12 muffins
2 muffins per serving

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