PB&J Swirl Muffins
High protein, gluten free PB&J swirl muffins made with almond flour, Greek yogurt, mashed banana, and peanut butter in the batter with a peanut butter and jam swirl on top. Naturally sweetened, toddler approved, and perfect for lunchboxes and breakfast meal prep.
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SERVINGS: 6
Ingredients
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mashed ripe banana or applesauce
- ¾ cup Greek yogurt
- 2 tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- ¼ cup natural peanut butter plus more for swirling
- ¼ cup strawberry or raspberry jam plus more for swirling
Instructions
Enable step-by-step mode- Preheat your oven to 350°F. Line or grease a standard muffin tin.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the mashed banana, Greek yogurt, maple syrup, egg, vanilla, and peanut butter until smooth.
- Gently fold the wet ingredients into the dry until just combined—don’t overmix!
- Spoon the batter into the muffin tin, filling each cup about ¾ of the way full.
- Add small dollops of peanut butter and jam on top of each muffin, then use a toothpick or knife to swirl them gently.
- Bake for 18–20 minutes or until golden and set in the center. Let cool completely before removing.