These PB&J Banana Bread Muffins will remind you of your favorite childhood snack! They’re tasty, fluffy and easy to make.
These PB&J Banana Bread Muffins have easily become my favorite! Recently, husband and I have been counting macros in order to get in shape and focus on our diets and nutrition. Macro counting isn’t for everyone but as my husband is a numbers person, I knew he’d love it and he does! Never before did he realize how much he could eat while eating whole, real foods. Besides eating whole, real foods (veggies, fruits and lean proteins) we need macro friendly, nutritious snacks to tide us over from meal to meal and to keep things interesting.
That’s where these guys come into play! These PB&J Banana Bread Muffins are 130 calories each (before adding the PB and jam). I saw before because it depends on how much PB and jam you want to add! You can add a little or a lot, it’s up to you! These are perfect for a snack, dessert or grab 2 and you have breakfast. I don’t just love these muffins because they’re low in calorie (food isn’t just about calorie counting) but the ingredients are so simple. They’re sweet from just the bananas and maple syrup and the PB&J combo on top really push the flavor over the edge.
I used traditional peanut butter and strawberry jam for my muffins but you can switch it up! Swap out the peanut butter for any other type of nut butter like cashew, almond or pecan! Instead of strawberry jelly try raspberry, blueberry or grape. If you have the time, you can make your own jam and use that instead of store bought. My favorite homemade jam is a mixed berry jam with lemon juice and chia seeds! That would go GREAT with these muffins.
You can keep these muffins in the fridge for up to a week or freeze them like we did. Enjoy!Print
These PB&J muffins such a great treat for throughout the week and they took no time to make. Throw all your ingredients into a bowl or stand mixer and combine. A perfect snack to meal prep – pair with a side of fruit and you’re golden!
4 ripe bananas
1 Tbsp vanilla
3 Tbsp maple syrup
1 tsp baking powder + soda
1/2 tsp salt
1 + 1/2 all purpose flour
2 Tbsp melted butter
Top each with a dollop of peanut butter and a dollop of jam of your choice (I used strawberry) & swirl with a knife
1. All all ingredients to a bowl or stand mixer and combine
2. Grease a cupcake tin or use inserts & divide your batter into 12
3. Bake at 350 for 18-20 minutes
- Prep Time: 5
- Cook Time: 18-20