The perfect breakfast or snack, these banana bread muffins are full of peanut flavor and a sweet jelly center.

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pb & j banana muffins

This recipe is truly a combination of two of my favorite things. First, banana bread. One of my favorite ways to start the day (and one of the best snacks) – sweet, soft, and a great burst of natural energy. Second, pb & j. This is one of my go to comfort foods and one of the greatest flavor combos on the planet. Creamy peanut butter, tangy, sweet jelly – it really doesn’t get better. So given my love of these two foods, you can imagine how excited I was to create a recipe that meshes the two together. These PB&J Banana Muffins are seriously DELICIOUS. A banana bread muffin made even better with peanutty flavor, with a jelly center that gives a great burst of fruity sweetness. They’re WW friendly too, you’ll want to make a double batch of these.

pb & j banana muffins

Making PB & J Banana Muffins

These muffins are based off of my light banana bread recipe, which is super simple. This version adds some powdered peanut butter, which is a more WW friendly way to add delicious peanut flavor without adding lots of points. Then, you’ll add a dollop of sugar free jam in the center as well as a swirl on top, so every bite is full of banana, peanut butter, and jelly – yum!

pb & j banana muffins

To make these muffins, you’ll need:

  • Bananas, the riper the better. I’m talking about those super soft, totally brown ones. They’ll be sweeter and give great banana flavor to these muffins.
  • Unsweetened applesauce, which will act as the ‘oil’ in the muffins and make them moist.
  • Milk, to help make these fluffy. Any milk works (including dairy free milks).
  • Flour, baking soda, eggs to hold everything together.
  • A hint of powdered sugar for sweetness.
  • Powdered peanut butter to give a delicious nutty flavor to the muffin.
  • Sugar free jam, which you’ll fill the muffins with and swirl on top.
pb & j banana muffins

You’ll combine your wet ingredients (minus the jam) in one bowl, dry in another. Mix it all together and you’ll have a batter for your muffins. Line your muffin pan with silicone baking cups (I prefer these) or spray them very well with cooking spray. Put a heaping tablespoon of batter into the bottom of each mold. Add 1 tsp of sugar free jam on top, right in the center, and then cover them the rest of the way with batter. Then, taking the additional jam, dollop about 1/4 tsp onto the top of each muffin and swirl it around with a toothpick. Then bake, cool, and enjoy!

Store in an airtight container in the fridge for up to 5 days.

pb & j banana muffins

PB & J Banana Muffins

Jacklin Altman
The perfect breakfast or snack, these banana bread muffins are full of peanut flavor and a sweet jelly center. They're WW friendly too, making these a great go-to that won't compromise your healthy lifestyle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 121 kcal


  • Mixing Bowls
  • Muffin Pan


  • 3 Bananas ripe and mashed
  • 1/4 cup Unsweetened applesauce
  • 1 tbsp + 1 tsp Powdered sugar
  • 2 tbsp Milk
  • 2 Eggs
  • 1 tsp Baking soda
  • 1 tsp Vanilla extract
  • 1.5 cup Flour
  • 4 tbsp Powdered peanut butter
  • 1/2 tsp Salt
  • 12 tsp Sugar free jam
  • 2 tbsp Sugar free jam to swirl on top


  • Preheat oven to 350F and prepare muffin pan with cooking spray or silicone baking cups to prevent sticking.
  • Mash bananas well in a medium mixing bowl. Add applesauce, milk, eggs, vanilla extract and stir to combine.
  • In a separate bowl, combine flour, salt, baking soda, powdered peanut butter and sugar and stir together. Combine wet and dry ingredients and mix until fully incorporated.
  • Put 1 tbsp of batter into the bottom of each muffin tin. Add 1 tsp of jam into the center of each, then cover all of them with the rest of the batter. Using additional 2 tbsp of jelly, mis it up so it can be swirled and put 1/4 tsp on top of each muffin. Swirl with a toothpick to create jelly pattern on top.
  • Bake at 350 for 25-30 minutes, until a toothpick comes out clean. Enjoy!


Calories: 121kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 216mgPotassium: 146mgFiber: 2gSugar: 9gVitamin A: 72IUVitamin C: 3mgCalcium: 14mgIron: 1mg
Keyword breakfast, banana bread, banana, bread, jelly, vegetarian, peanut butter, pb&j, weight watchers, WW, dessert
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