Sugar-Free Peanut Butter & Jelly Muffins

Sugar-free peanut butter & jelly muffins, my new favorite snack.

Also, welcome to March! How are we 3 months into 2018 already?! It seems like just a few weeks ago we were celebrating New Year… Without me noticing, March arrived and with it came nutrition month. I wish I could say I prepared something for the occasion, but that didn’t happen. It was March 2nd when I realized nutrition month had started already and I didn’t have anything planned. I started brainstorming some ideas on my walk to work and instantly felt overwhelmed, so I decided to keep it easy.

The theme for nutrition month this year is “unlock the potential of food”, including the potential to fuel, discover, prevent, heal and bring us together.

The potential to discover encourages fostering healthy eating habits in children by teaching them to cook or shop.

So this week, I decided to share an easy and healthy recipe to make with your kids… Or to make by yourself, which is what I do as I don’t have kids. Either way, they make a great easy snack or small breakfast on-the-go.Sugar-Free Peanut Butter & Jelly Muffins

Side Note: I desperately need to buy new mixing bowls that aren’t metallic and reflective for my photography… If you have any recommendations, please let me know! 

Sugar-Free Peanut Butter & Jelly Muffins

These peanut butter & Jelly muffins are sweetened with bananas only, which makes them perfect for toddlers (or anyone, really). Have your kids mashing the bananas, mixing the batter or spooning the jam on the muffins. Cooking with kids exposes them to healthy and fresh ingredients and improves their skills, which can lead to healthier eating habits in the future. Plus, kids are more likely to eat what they make, which makes it great for picky eaters! By choosing low-sugar recipes with fresh ingredients, kids will be less likely to develop a taste for processed foods.

So if you have kids, I encourage you to make these muffins with them. Not only will they learn, but I’m sure they’ll have fun too! And you get to eat delicious muffins afterwards.

Sugar-Free Peanut Butter & Jelly Muffins

 As I said, these muffins are sweetened with bananas only. I used my banana bread recipe as a base, similarly to my blueberry cardamom muffins (two other great recipes for kids!). For these peanut butter & jelly muffins, I added a swirl of peanut butter and a little spoonful of jam in the center. They’re lightly sweet and are made with whole wheat flour for a higher fiber option. As you can see, they’re healthy enough for a light breakfast on-the-go or a satisfying snack. I like to top mine with nut butter for more protein. Trust me, the nut butter takes them to the next level! Beware, these are not your typical sweet muffin, but they’re delicious it their own way. 

Also, I haven’t tried a gluten-free version yet, but these are based off my banana bread, which does work with buckwheat flour. Keep in mind that the muffins will be a little more dense and as I haven’t tried them yet, I can’t guarantee it will work. I’ll let you guys know as soon as I try it. Also, if you try a gluten-free version that works, let me know in the comments, it could help others. 🙂Sugar-Free Peanut Butter & Jelly Muffins

Sugar-Free Peanut Butter & Jelly Muffins

Sugar-Free Peanut Butter & Jelly Muffins

Sugar-Free Peanut Butter & Jelly Muffins

These delicious muffins are sugar-free and use bananas and jam as a natural sweetener. The base is similar to my favorite sugar-free banana bread, but with an added swirl of peanut butter and a dollop of jam in the center. Serve it with more peanut butter for a small breakfast or a satisfying snack.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


Wet Ingredients

  • 1 3/4 cup overripe bananas, mashed (about 3-4 large)
  • 1/4 cup milk of choice (I used unsweetened vanilla almond milk)
  • 1/4 cup oil, such as olive oil or melted coconut oil
  • 1 egg (or 2 additional tablespoons of milk)
  • 2 teaspoons vanilla extract
  • 1/3 cup peanut butter
  • Jam of choice (about 1/3 cup)

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  1. Preheat oven to 350F. Lightly grease your muffin pan with oil or butter/margarine or use muffin liners if preferred.

  2. In a large bowl, mash your bananas. Whisk in your milk, oil, egg and vanilla.

  3. Add your dry ingredients to the wet mixture and mix all together.

  4. Stir in the peanut butter. You want to make evenly distributed swirls without mixing it completely into the dough.

  5. Transfer approximately half of the mixture to your greased muffin pan, making 12 muffins. Top each with about 1/2 tablespoon of jam, then top with the remaining muffin batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

  6. Let them cool a few minutes before removing from the pan.

Recipe Notes

I used this chia jam recipe, but you can use store-bought. Also, I used blueberry jam as that's what I had, but strawberries, blackberries or raspberries would be good too. 

I use natural, salted peanut butter. If using unsalted, use 1/4 teaspoon of salt in the recipe.

Since the recipe doesn't contain any sugar, it's very important to use overripe bananas to get the most sweetness. Even then, these muffins aren't overly sweet. However, they are delicious and perfect when eaten for breakfast or a snack with extra peanut butter. 

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!


  1. Jessica Melanson | 11th Mar 18

    I made a batch of PB&J muffins and granola bars this morning and they turned out great. Not sure I’ll have enough for the week…they are too good!

  2. Lydia | 6th Mar 18

    I will definitely be making these with my 4 year old! As for mixing bowls, I haven’t bought them yet, but I have Oxo glass mixing bowls on my shopping list (they’re at Bed Bath and Beyond, in Canada too.) They can go from the freezer to the oven and are pretty enough for serving.

    • Unsweetened Caroline | 9th Mar 18

      Hi Lydia! Thank you so much for the suggestion, I’ll look for those! I hope you’ll enjoy the muffins. 🙂

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