Topped with fruit spread and peanut butter swirls, these Gluten-Free Peanut Butter and Jelly Muffins are so soft, tender and scrumptious!
5 from 1 vote
Nutrition Facts
Gluten-Free Peanut Butter and Jelly Muffins
Amount Per Serving (1 g)
Calories 144 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Cholesterol 15.5mg5%
Sodium 18.5mg1%
Carbohydrates 25.8g9%
Fiber 1.9g8%
Sugar 9.2g10%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Gluten-Free Peanut Butter and Jelly Muffins
Prep Time:
10 mins
Cook Time:
19 mins
Total Time:
29 mins
Tender, perfectly sweet PB&J Muffins! Easy to make, plus entirely gluten-free!
  • 1 cup 120 g 1-to-1 gluten-free baking flour*
  • 1 cup 80 g old fashioned rolled oats (gluten-free, if needed)
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup 225 g Dannon plain or vanilla
  • yogurt
  • 1/4 cup 80g liquid honey
  • 2 tablespoon 25 g coconut palm sugar**
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons Smuckers Strawberry Fruit & Honey Spread
  • 1-2 tablespoons peanut butter**
  1. Preheat your oven to 350 degrees F. and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, oats, cinnamon, baking powder and baking soda. Set aside.
  3. In a separate bowl, whisk together the egg, yogurt, honey, sugar and vanilla. Add the wet ingredients to the dry ingredients, mixing gently until just combined.
  4. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Top each muffin with 1/2 teaspoon of Strawberry Fruit & Honey Spread and 1/4 teaspoon of peanut butter. Use a toothpick to swirl them around. Do not allow fruit spread to touch the muffin pan - it may burn on the side of the pan.
  5. Bake for 17-19 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 mins before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 3 days, or store them in the fridge for about a week or freeze for up to 3 months.
Recipe Notes

* You can also use all purpose flour or a mix of 1/2 cup (60 g) all purpose and 1/2 cup (60 g) of whole wheat flour.
** You can also use regular brown sugar.
***Substitute the peanut butter for any favorite nut or seed butter.

Author: Kim Lee
Course: Breakfast

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